Salmon Salad with Pickled Ginger & Nori

Inspired by a little jar of organic pickled ginger on the pantry shelf and an opened packet of dried seaweed sheets, we made up this delicious salad the other day and definitely want to add it to the list of “keeper” recipes! It’s not really even a recipe so much as a gathering of delicious ingredients in proportions to taste. It was so yummy Adelia had it 3 days in a row for lunch. Here’s what we did:

Make a salad with whatever veggies you love and portion it out into bowls

Top each bowl with cooked salmon (can be either smoked or plain)

Add a few bits of chopped up pickled ginger and strips of dried toasted seaweed (Nori or other seaweed snacks, cut up)

Sprinkle on sesame seeds

Top with a lovely dressing. We used a tahini dressing to pick up the sesame flavor but I also think it would be equally as delicious with a carrot ginger dressing.