INGREDIENTS

  • ASIAN DRESSING:
  • 3 tablespoons 2% plain Greek yogurt
  • 1 tablespoon reduced-sodium wheat-free tamari
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • cayenne, to taste
  • SALAD:
  • 2 cans (5 ounces each) wild salmon, drained
  • 3 tablespoons finely chopped celery
  • 2 tablespoons shredded carrot
  • 2 tablespoons chopped cashews
  • 1 tablespoon chopped scallion
  • seaweed snacks or ribbons of nori, for garnish
  • 1/2 medium cucumber, thinly sliced into coins
  • 6 large bibb or butterhead lettuce leaves

DIRECTIONS

  1. Make the dressing: Puree all the ingredients together in a small food processor or blend with a whisk.
  2. Assemble the salad: Toss together the salmon, celery, carrot, and cashews in a medium bowl. Add the dressing, stirring and folding until evenly coated. Transfer to a serving bowl and garnish with the scallion and seaweed.
  3. Divide the cucumber slices among the lettuce leaves. Add a few spoonfuls of salmon salad to each leaf.