Lunchbox pasta salad
Rustle up this pasta salad for kids' lunchboxes. Customise with ham, prawns or eggs for a dose of protein – or cheese if catering for vegetarian diets
Spicy miso salmon & kale salad
Serves 2
Easy
Prep:
Cook:
Do something different for lunch and pack this salmon and kale salad into your lunchbox. Kale works well in a salad-to-go as it won’t go soggy by lunchtime
Skip to ingredients
- 1 tbsp white miso
- 1 tbsp caster sugar
- 1 tbsp sriracha
- ½ tbsp rice wine vinegar
- 2 x 110g salmon fillets
- 150g shelled edamame
- 150g kaleleaves scrunched and torn
- 1 red peppercut into thin strips
- 1 small carrotjulienned or grated
- 2 spring onionsfinely chopped
- 1 tbsp sesame seedstoasted
For the dressing
- 40ml apple cider vinegar
- 1 tbsp soy sauce
- 1 small garlic clovecrushed
- 2 tbsp nutritional yeast
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 60ml cold-pressed rapeseed oil
Nutrition: Per serving
- kcal799
- fat55g
- saturates6g
- carbs29g
- sugars26g
- fibre13g
- protein41g
- salt3.3g
Method
step 1
Combine the miso, sugar, sriracha and vinegar, then spread over the top of the salmon fillets. Heat the oven or air fryer to 200C/180C fan/gas 6. Arrange the salmon skin-side down on a baking tray or directly in your air fryer basket and cook for 10-12 mins until cooked through.
step 2
Meanwhile, cook the edamame following pack instructions, drain well and set aside to cool. For the dressing, tip all the ingredients into a blender and blitz until smooth and creamy. Season to taste and pour half the dressing over the kale in a large container.
step 3
Massage the dressing into the kale for 2-3 mins, until the leaves go dark green and soft. If transporting the salad, put the remaining dressing in a smaller container, then layer the peppers, carrots, edamame, spring onions and salmon over the kale in the larger container, in that order. Finish with the sesame seeds. When ready to serve, pour in the dressing, then shake everything together. Or, if you’re serving the salad straightaway, simply toss everything but the salmon together in a large serving bowl, then flake the salmon over the top.
