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Ingredients

• 1 avocado, cubed
• black sesame seeds
• 1 head of Boston lettuce, roughly chopped
• 2 tbsp. chopped Cashews
• 2 tsp. chili paste
• 2 garlic cloves, minced
• 1/4 cup diced scallions or green onions
• 3 tbsp. honey
• 1/3 cup fresh lime juice
• 3 tbsp. low sodium soy sauce
• 1 orange, peeled and in sections
• 3 tbsp. Better N Butter Peanut Butter
• 1 tbsp. sliced pickled ginger – diced as finely as possible
• 2 Salmon Filets
• 1 tsp. Sesame Oil – Optional
• 4 ounces whole grain spaghetti, cooked and chilled
• 7 Sliced Strawberries, cubed
• 1/4 cup water

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Begin the peanut sauce.
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Step 2

• Add lime juice, pickled ginger, water, soy sauce, peanut butter, honey, chili paste, garlic, and sesame oil to a small pot. Cook on medium high heat stirring with whisk until mixture is warmed.
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Step 3

• Remove from heat. Set aside.

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Step 4

• Bake salmon fillets at 350 until done. In a large salad bowl, place chopped lettuce, cooked chilled noodles, fruits and veggies and top with salmon filet and chopped cashews and black sesame seeds if desired.
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Step 5

• Serve with peanut sauce.
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