Think Pink Salmon and Avocado Salad with Sweet Dairy-Free Wasabi Dressing
Prep time
Total time
Thanks to Shirley, salmon has replaced our weekly tuna, and this recipe is just one of the ways we are enjoying it. My love of sushi is emphasized in the flavors of this simple lunchtime salad. The wasabi definitely adds flavor, but it is much milder than you might expect. Use bone-in, skin-on salmon for an extra boost of calcium and omega-3′s!
Serves: 2 large salads
  • ½ Ounce Cashews or 1 Tablespoon Cashew Butter (can omit for nut-free)
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Honey
  • 1 Teaspoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
  • ½ to 1 Teaspoon Wasabi Paste or Powder
  • ½ Teaspoon Sesame Oil
  • 1 Romaine “Heart”
  • 1 Carrot, thinly sliced or grated
  • ½ Medium to Large Avocado, cut into thin slices or chunks
  • 1 7.5 Ounce Can Salmon (I used Think Pink Wild Canned Salmon from Pure Alaska Salmon Co)
  1. If using cashews, grind the cashews into a powder in your spice / coffee grinder.
  2. Combine the cashew powder or cashew butter with the rice vinegar, honey, soy sauce or tamari, wasabi, and sesame oil in a small bowl, whisking until well combined. Set the dressing aside to thicken while you make the salad.
  3. Shred the lettuce and divide between two large bowls.
  4. Top the salads with the carrot and avocado, and flake the salmon onto the salads.
  5. Drizzle the dressing atop the salads, tossing to coat, and serve.
This recipe is Pescatarian, Dairy free, Egg free, Gluten free, optionally Nut free, Peanut free, and Wheat free.
Recipe by Go Dairy Free at