Salmon and Edamame Salad with Tofu Mayonnaise

Salmon and Edamame Salad with Tofu Mayonnaise


1 Serving

This pretty pink and green salad can be made from leftover cooked salmon or canned salmon. Serve it on a bed of dark, leafy greens or in a whole wheat pita. Edamame are whole green soybeans that are a favorite snack in Japan. Organic edamame are now readily available in the freezer section of health food stores. They're often available both in the pod and already shelled; you'll need the shelled version for this recipe.

Ingredients:
4 oz cooked or canned salmon
1/4 cup cooked, shelled edamame
2 tbsp sliced scallions (green onions)
2 tbsp chopped red bell pepper (optional)
2 tbsp Tofu Mayonnaise

Instructions:
Cook the edamame according to package directions until they're barely done. Cut the salmon into chunks and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise.

Tofu Mayonnaise
(makes about 10 ounces or a little more than 1 cup)

Ingredients:
1 cup tofu, preferably organic silken
2 tsp cider vinegar
2 tsp Dijon mustard
1 tbsp olive oil
2 tsp honey
1 tsp herb and spice blend (optional)

Instructions:
Blend all the ingredients for the Tofu Mayonnaise in a food processor or blender. The texture won't be right if you mix by hand; it's the mechanical mixing that gives the tofu mixture a mayonnaise-like consistency.


Nutritional Information:

Per serving:
269 calories
11 g total fat (1 g sat)
59 mg cholesterol
10 g carbohydrate
33 g protein
3 g fiber
99 mg sodium
18 mg sodium