Watercress-Edamame Salad With Poached Salmon and Asian Pesto | Experience Life
An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
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Cooking tools:
- Food processor
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Salad spinner
- Spoon
- Citrus press
- Skillet
- Pot
- Slotted spoon
- Spatula
- Paper towel
- Kitchen towel
- Serving platter
- Plate
- Microplane
- Toaster
Ingredients
- 1/2 cup cilantro leaves
- 1/2 cup extra-virgin olive oil
- 1 tsp. lime zest
- 3 tbs. freshly squeezed lime juice
- 1 tsp. grated gingerroot
- 1/2 tsp. maple syrup
- 1 cup frozen shelled edamame, thawed
- Freshly squeezed lemon juice
- Sea salt
- 2 cups tightly packed watercress
- 2 cups shredded purple cabbage
- 2 tsp. sesame seeds, toasted
- 1 tbs. minced gingerroot
- 1 clove garlic, minced
- 3/4 cup tightly packed cilantro leaves
- 1/4 cup tightly packed mint leaves
- 1/4 cup tightly packed flat-leaf parsley
- 3 tbs. extra-virgin olive oil
- 1/4 tsp. sea salt
- 2 tbs. freshly squeezed lime juice
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