Salmon, Kale, Quinoa, Broccoli, Cucumber & Edamame Salad With Homemade Dressing
Equipment
- Air Fryer
Ingredients
For The Salmon
- 16-28 oz salmon make sure it's thawed before cooking!
- ¼ cup soy sauce or coconut aminos
For The Salad Ingredients
- ⅔ cups dry quinoa
- 1 head kale
- 4 mini cucumbers
- 8 oz matchstick carrots
- 2 cups shelled edamame I buy from the freezer section
- ½ cup red onion, diced
For The Salad Dressing
- ½ cup neutral oil I used avocado oil
- ½ cup rice vinegar I like to use the "seasoned" version
- 1 tbsp hot honey regular honey works just fine too!
- ½ tbsp minced garlic
Instructions
Cook The Quinoa
- I'm not a quinoa expert! So I'll just say cook the quinoa to the package instructions. I like to do this first so it's going while I do the rest of the prep.
Prep & Cook The Salmon
- Once your salmon is thawed (if frozen), cut the filets into 1" cubes and add to a bowl. Cover the cubes with soy sauce or coconut aminos and any other seasonings you'd like to add. I use a salt, pepper, garlic mixture. Let it sit for at least 5 minutes or so before cooking.
- Add your marinated salmon cubes to your air fryer. Settings may need to be adjusted based on your machine, but I use 370 degrees for 11 minutes and it comes out PERFECT every single time. The corners are crispy and the salmon is cooked through.
Prep The Salad Ingredients & Salad Dressing
- Peel your kale off the stalks and chop up in thin strips. Massage your kale before divvying out to the food prep bowls.
- Chop and dice the cucumber and red onion. Cook your edamame if needed to the package instructions.
- In a jar, add the ingredients to the dressing and give it a good shake.
Assemble Meal Prep Containers
- Portion each ingredient out equally into four different containers. I like to keep my dressing in its own container to the side.