Salmon and Snap Pea Rice Bowls with Avocado Nori Ranch Dressing
  • 1 avocadoskin and pit removed
  • 1 garlic clovepeeled and minced
  • 3/4cup unsweetenedunflavored cashew milk
  • 1/4cup plain Greek yogurt
  • 1/4cup noricut into small pieces
  • 1/4cup roughly chopped chives
  • 1Tbsp roughly chopped fresh dill
  • 1/2tsp lemon juice
  • 1/4tsp sea salt
  • 1Tbsp avocado oil
  • 2cups cooked brown rice
  • Salt and pepperto taste
  • 1cup cooked wild sockeye salmon
  • 2/3cup diced English cucumber
  • 2/3cup sliced snap peas
  1. For dressing, in small food processor or high-speed blender, combine avocado, garlic, cashew milk, yogurt, nori, chives, dill, lemon juice, and sea salt; blend until smooth. Makes about 1 1/2 cups dressing. Leftover dressing can be refrigerated in sealed container for up to 2 days.
  2. For bowls, in large skillet, heat oil on medium. Add rice and sauté until warmed through. Season with salt and pepper, to taste; move rice to one side of skillet and add salmon to other side. Sauté salmon and rice, keeping them separate, until both are heated and ready to serve.
  3. Divide rice, salmon, cucumber, and peas between 2 bowls and top with desired amount of dressing.
Recipe Notes

Per rice bowl serving: 437 calories; 40 g protein; 16 g total fat (3 g sat. fat); 31 g total carbohydrates (4 g sugars, 5 g fiber); 92 mg sodium Per serving of dressing: 169 calories; 13 g protein; 10 g total fat (3 g sat. fat); 9 g total carbohydrates (4 g sugars, 3 g fiber); 172 mg sodium