Plant-Based Avocado-Papaya Salmon Salad | VegNews

Ingredients

• For the papaya salmon:
• 1 cup ground flaxseed
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon dulse flakes
• 1 teaspoon chopped dill
• 1 whole papaya, peeled, seeded, and cut into chunks
• For the kale-avocado salad:
• 1 large avocado, diced
• 2 cups
• shredded kale
• 1 cup snow pea sprouts
• 1 cup clementine segments
• For the ginger-miso Dressing:
• 1 cup water
• 3 tablespoons cold-pressed olive oil
• 3 tablespoons
• tahini
• 3 tablespoons coconut nectar
• 2 tablespoons
• red or white miso paste
• 1 tablespoon apple cider vinegar
• 2 teaspoons lime juice
• 2-inch piece ginger, peeled and chopped
• To serve:
• 3 tablespoons black sesame seeds
• Ginger-Miso dressing
• Alfalfa sprouts, to garnish