Thai-Inspired Salmon and Kale Salad

I love salad, particularly any salad with avocado. Add a thai-inspired vinaigrette, kale and roasted salmon, and I might be in love. This salad is often my brown bag lunch of choice, though some nights it makes for a great dinner. I particularly enjoy it after my gym workout, when I have just spent 45 minutes lifting weights, and I feel like continuing my health kick.

The vinaigrette is inspired by David Chang's recipe. I know, fish sauce sounds weird. It is weird. It's basically a sauce made out of anchovies and salt. But, I do promise it will add flavor to this salmon, and bring in a taste of Southeast Asia. I keep it stocked in my fridge for faux pho and green curry. I promise it sounds weird, but give the poor fish sauce a chance! It'll be a match made in heaven.

Go get your workout on, then come back and revel in this healthy Thai-inspired salad.

Thai-Inspired Salmon and Kale Salad

The vinaigrette will make more than enough salad dressing; store it in the fridge to use for the rest of the week!

Fish sauce vinaigrette:

1/2 cup fish sauce

1/4 cup water

2 tablespoons rice vinegar

Juice of one lime

1/4 cup sugar (I used brown sugar, but any type is fine)

1/2 inch cube whole ginger

1 garlic clove

A few drops of Sriracha

Salad:

3/4 cup of chopped kale

1/4 cup shredded carrots

1 shallot, chopped into small pieces

1/2 red bell pepper, chopped

1/2 avocado, sliced

1 3oz fillet of roasted salmon

Combine all the ingredients in a small food processor.

Blend until the vinaigrette ingredients are well combined.

Combine the kale, carrots, shallot, pepper, and avocado in a bowl. Toss with two tablespoons of fish sauce vinaigrette.
Place the salad onto your serving plate. Add the roasted salmon. Add additional vinaigrette according to your tastes.