In a small dry pan, toast 1 tbsp of sesame seeds over medium flame until lightly brown. Set aside.
Slice cucumber. Set aside.
Mix lime juice, olive oil, sesame oil (if using), salt to taste and 1/2 tbsp of the toasted sesame seeds. Whisk until it emulsifies.
In a salad bowl, add arugula, cucumber and hand torn smoked salmon.
Slice the avocado. To avoid the avocado from turning brown, I dip slices of the avocado in the dressing and add into the salad bowl.
Scatter the remaining toasted sesame seeds as a finishing touch.
Serve with the dressing separately.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 232 (84%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 583.6mg||15 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 4.4g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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