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Salmon and Snap Pea Rice Bowls with Avocado Nori Ranch Dressing

Servings 2 people

Ingredients

Dressing

  • 1 avocado skin and pit removed
  • 1 garlic clove peeled and minced
  • 3/4 cup unsweetened unflavored cashew milk
  • 1/4 cup plain Greek yogurt
  • 1/4 cup nori cut into small pieces
  • 1/4 cup roughly chopped chives
  • 1 Tbsp roughly chopped fresh dill
  • 1/2 tsp lemon juice
  • 1/4 tsp sea salt

Bowls

  • 1 Tbsp avocado oil
  • 2 cups cooked brown rice
  • Salt and pepper to taste
  • 1 cup cooked wild sockeye salmon
  • 2/3 cup diced English cucumber
  • 2/3 cup sliced snap peas

Instructions

  • For dressing, in small food processor or high-speed blender, combine avocado, garlic, cashew milk, yogurt, nori, chives, dill, lemon juice, and sea salt; blend until smooth. Makes about 1 1/2 cups dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
  • For bowls, in large skillet, heat oil on medium. Add rice and sauté until warmed through. Season with salt and pepper, to taste; move rice to one side of skillet and add salmon to other side. Sauté salmon and rice, keeping them separate, until both are heated and ready to serve.
  • Divide rice, salmon, cucumber, and peas between 2 bowls and top with desired amount of dressing.

Notes

Per rice bowl serving: 437 calories; 40 g protein; 16 g total fat (3 g sat. fat); 31 g total carbohydrates (4 g sugars, 5 g fiber); 92 mg sodium Per serving of dressing: 169 calories; 13 g protein; 10 g total fat (3 g sat. fat); 9 g total carbohydrates (4 g sugars, 3 g fiber); 172 mg sodium