This salad feels healthy and is super tasty.  Change the vegetables to suit your taste and the seasons.

• Prep time: 20
• Finished in: 30

Yield: 4

Ingredients

• 3 tbsp soy sauce
• 2 tsp miso paste
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 2cm fresh ginger, grated
• 1/2 lime, juiced
• 1 1/2 cups shelled edamame
• 600g salmon fillet, skin on
• 1/4 red cabbage, shredded
• 1 carrot, cut into small sticks
• 3 radish, finely sliced
• 1 red capsicum, diced
• 2 spring onions, sliced
• 1 avocado, chopped
• 1 tbsp sesame seeds, lightly toasted in a dry frying pan
• 3 tbsp crispy shallots
• 1 tbsp furikake seasoning (optional)

Method

To make the dressing, whisk the soy, miso, rice vinegar, sesame oil, maple syrup, ginger and lime juice until combined.  Set aside. At the same time bring a small pot of water to the boil, add the edamame and cook just until the water comes back to the boil and the edamame are bright green.  Drain well and refresh under cold water. Heat a frying pan over medium high heat, rub the salmon with a little olive oll and once the pan is hot, cook the salmon for 2 minutes each side, more if you prefer it cooked through. In a large shallow serving bowl toss the cabbage, carrot. radish, capsicum, spring onion and avocado.  Drizzle with dressing and lightly toss again. Chop the salmon into chunks, discarding skin, and arrange on top of the salad. Sprinkle with the sesame seeds, shallots and furikake seasoning if using. Serve in shallow bowls.