Meals Matter

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Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

This pretty pink and green salad can be made from leftover cooked salmon or canned salmon. Serve it on a bed of dark, leafy greens or in a whole wheat pita. Edamame are whole green soybeans that are a favorite snack in Japan. Organic edamame are now readily available in the freezer section of health food stores. They're often available both in the pod and already shelled; you'll need the shelled version for this recipe.

Ingredients

4 oz Cooked or canned salmon

1/4 cup Cooked, shelled edamame

2 tbsp Sliced scallions (green onions)

2 tbsp Chopped red bell pepper (optional)

2 tbsp Tofu Mayonnaise

<b> Tofu Mayonnaise</b>

<i> (makes about 10 ounces or a little more than 1 cup)</i>

1 cup Tofu, preferably organic silken

2 tsp Cider vinegar

2 tsp Dijon mustard

1 tbsp Olive oil

2 tsp Honey

1 tsp Herb and spice blend (optional)

Preparation

Cook the edamame according to package directions until they're barely done. Cut the salmon into chunks and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise.

Mayo

Blend all the ingredients for the Tofu Mayonnaise in a food processor or blender. The texture won't be right if you mix by hand; it's the mechanical mixing that gives the tofu mixture a mayonnaise-like consistency.

Cook's Notes

59mg cholesterol

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