Salmon and Fennel Spring Dinner Salad Recipe

Ingredients

• ½ cup each plain, unsweetened, plant-based yogurt and extra-virgin olive oil
• ¼ cup fresh lime juice (about 2 limes)
• 4 tsp. light honey (such as clover)
• ½ tsp. sea salt
• 24 twists freshly ground black pepper
• 1 small bunch chives (about 20), finely diced
• 1 lb. salmon fillet, about 1-inch thick, pin bones removed
• 1 tsp. sea salt, divided
• 12 twists freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 cup pearl couscous
• 1 ¼ cups water
• ⅓ small head napa cabbage, thinly sliced
• 1 large fennel bulb, cored, fronds removed, and thinly sliced (reserve a few fronds for garnish)
• 2 cups fresh strawberries, hulled and quartered