Sometimes I stumble upon an old post and think to myself, “Damn. That needs a makeover, like, yesterday.”
This was one of them.
It can be a little painful to look back on old posts with photos that leave much to be desired, but at the same time, it confirms your improvement and perseverance.
This is hands-down one of my most favorite salads ever. There is just something extremely delectable and intriguing about jazzed-up seafood on an equally tasty salad; this Harissa-Spiced Salmon Salad With Sweet Curry Vinaigrette is another fave.
This one keeps things pretty clean and simple, and the homemade toasted sesame dressing gives you a punch of flavor without having to drown your salad in it. That aspect alone deserves a high five, because salad can be pretty bland with a not-so-punchy dressing.
I love the tidbit of heat that the chili flakes bring to this dish, but that’s completely optional. Feel free to omit the chili flakes if spice isn’t your jam.
Like with any salad, the type of veggies you use is flexible and entirely up to you. I don’t like chunks of carrots in my salad, but I still like to include them — so I grate them! I also add julienned radishes and cucumbers, and a bit of crunchy mix sprouts which includes adzuki, lentils and peas; again, totally optional.
Always keep an eye on sustainable seafood. You can refer to FishWatch for reliable information and updates on sustainability.
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