Thai Mango Salmon Salad

Feel like eating a rainbow? This Thai style salad is a refreshing way to enjoy leftover salmon with the creamy sweetness of mango and cool crunch of cabbage. All served with a light fish sauce dressing that has no oil.

Course Appetizer, Main Course, Salad

Cuisine Thai

Diet Gluten Free, Low Fat, Low Lactose

Keyword easy summer lunch, leftover salmon, make ahead salad

Prep Time 15

Servings

Calories 122kcal

Author Agile Test Kitchen

Ingredients

½ head butter lettuce or salad greens of your choice
¼ head red cabbage thin sliced ¼" thick
½ ea red bell pepper sliced ¼" thick
1 ea Persian cucumber, sliced or about ½ c sliced cucumber of your choice
¼ c cilantro leaves roughly torn
¼ c mint leaves
8 oz cooked salmon broken into 1-2" chunks
1 ea mango cut into 1-2" chunks

Salad Dressing

¼ c fish sauce
¼ c water
2 Tb unseasoned rice vinegar
1 Tb sugar
2 teaspoon minced jalapeno seeds and white ribs removed, for less spiciness
1 teaspoon minced garlic

Instructions

Whisk together the salad dressing ingredients until the sugar is dissolved and set aside. I like to shake everything together in a small jar.
Lay the butter lettuce leaves on a serving platter.
Toss the red cabbage, cucumber, red bell pepper, cilantro and mint with half of the salad dressing. Spread over the lettuce leaves.
Arrange the mango and salmon chunks on top of the vegetables on the platter.
Drizzle over the remaining salad dressing on top of the salad. Serve immediately.

Notes

This recipe serves roughly 2 as a main dish or 4 as a side dish.

Nutrition