Salmon Tofu Watercress Salad

September 9, 2019 / By Foodland
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Salmon Tofu Watercress Salad

Add this light and refreshing salad to your dinner spread. Made with fresh watercress layered with bean sprouts, radish sprouts, onions, tomatoes, tofu and salmon. Topped with toasted sesame seeds and bonito flakes, served with a sesame, ginger and shoyu based dressing. 
Course Appetizer, Salad, Snack
Cuisine Fish & Seafood
Servings 4 Servings

Ingredients  

  • 1 bunch watercress (cut into 1 1/2 inch length)
  • 10 ounces bean sprouts
  • 20 ounces firm tofu (drained and cubed)
  • 2 tomatoes (diced)
  • 1 yellow onion (thinly sliced)
  • 10 ounces canned pink salmon (drained and flaked)
  • 0.25 cup green onion (chopped)
  • 0.25 cup radish sprouts
  • 0.25 cup bonito flakes
  • 1 tablespoon toasted sesame seeds
  • Dressing
  • 0.5 cup rice vinegar
  • 3 tablespoons shoyu
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon freshly grated ginger
  • salt & pepper, to taste

Instructions 

  1. In a large bowl, layer salad ingredients together and keep cold in fridge.
  2. Mix dressing ingredients together.
  3. Serve salad with dressing on the side.
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