Vibrant Salmon & Brown Rice Salad with Spicy Avocado-Yogurt Dressing

Ingredients

• 1 cup brown rice, cooked
• 1 lb salmon fillet, skin removed
• 1 cup cucumber, diced
• 1 cup edamame, shelled
• 1 cup kimchi
• 1 tbsp olive oil
• 1 tsp sesame seeds, toasted

• 1 large avocado, pitted and peeled
• 1 cup Greek yogurt
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp sriracha
• 1 clove garlic, minced
• 1 tsp salt

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Place the salmon fillet on a baking sheet, drizzle with olive oil, and season with a pinch of salt. Roast in the oven for 12-15 minutes, until cooked through and flaky.
3. 03
   While the salmon is roasting, cook the brown rice according to package instructions and set aside.
4. 04
   In a blender, combine avocado, Greek yogurt, lime juice, sriracha, minced garlic, and 1/4 tsp salt. Blend until smooth and creamy.
5. 05
   In a large bowl, combine the cooked brown rice, diced cucumber, shelled edamame, and kimchi.
6. 06
   Once the salmon is cooked, use a fork to flake it into bite-sized pieces and add it to the rice mixture.
7. 07
   Drizzle the avocado-yogurt dressing over the salad, gently toss to combine, and sprinkle with toasted sesame seeds before serving.