Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Thai Salmon Rainbow Salad.
This recipes makes a lovely fresh dinner or lunch. The rainbow salad has that lovely crunch to it as the vegetables are raw. The salad dressing has a lovely creaminess due to the peanut butter but is still dairy free!
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Thai Salmon Rainbow Salad then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Chicken & Vegetable Pasta Bake (Gluten Free & Dairy Free)
- Try out a risotto with Cheese and Tomato Risotto (Gluten Free & Dairy Free)
- Have some fish with my Salmon Kebabs (Gluten Free & Dairy Free)
- Have a vegetarian option with my Moroccan Pilaf (Gluten Free & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Thai Salmon Rainbow Salad (Gluten Free, Dairy Free)
For the salad:
For the dressing:
Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 4-5 minutes on each side
Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion
In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice
Add in a few chilli flakes and season with salt and pepper
Beat until it makes a smooth sauce
Stir the dressing through the rainbow salad
Flake the salmon into large chunks
Stir through the salad and serve