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Home Nutritional Insights Healthy Vegan Avocado-Papaya Salmon Salad
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Healthy Vegan Avocado-Papaya Salmon Salad



Convincingly fishy and deliciously substantial, papaya is transformed into raw, plant-based “salmon” in this inventive and elegant dish from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes For Health and Wellness. Served atop a bed of fresh kale, avocado, and clementines, this showstopping salad is sure to become a fast favorite.

What you need:

For the papaya salmon:
1 cup flaxseed meal
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 of ginger, peeled and chopped

To serve:
3 tablespoons black sesame seeds
Ginger-Miso dressing
Alfalfa sprouts, to garnish

What you do:

  1. For the papaya salmon, into a bowl, place all ingredients except papaya and toss until well combined. Roll papaya chunks in mixture, then place on a mesh dehydrator tray.
  2. Dehydrate salmon at 105 degrees for 5 hours, or until outside is crispy. If you don’t have a dehydrator, place papaya mixture on a baking tray and leave in oven on its lowest setting, with the door slightly ajar, for 1 hour.
  3. For the ginger-miso dressing, into a blender, place all ingredients and blend until smooth.
  4. To serve, arrange salad ingredients among four bowls and top with papaya salmon. Sprinkle with sesame seeds, drizzle with dressing, garnish with alfalfa sprouts, and serve.
For more plant-based recipes like this, read:

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