Good Eggs Meal Kits
Soy-Ginger Salmon Salad with Mango
Product Details
This summer salad features juicy mango, pre-made dressing from Good Eggs Kitchen and fresh greens. Top it off with creamy avocado and cool cucumbers. The best part? It comes together in just 15 minutes.
Contains: soy, fish.
What You Get
Mango
Cucumbers
Avocado
Scallions
Salmon (see note below)
Salad greens
Pea shoots
Soy-ginger vinaigrette
What You'll Need
Salt & freshly ground pepper
Olive oil
Step 1
Dice the mango: use your knife to cut the fruit away from the flat side of the pit into two lobes. Score the flesh without cutting through the skin to make even cubes and use a drinking glass or spoon to scrape the cubes away from the skin. Discard the skin and the pit. Slice half of the cucumbers into rounds, reserving the rest for another use. Peel, pit, and dice the avocado. Thinly slice a handful of scallions.
Step 2
Remove the salmon from the packaging and pat dry with paper towels. Season with salt and pepper. Warm a tablespoon of olive oil in a non-stick pan over medium-high heat. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes, depending on thickness. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well. Transfer the salmon to a plate.
Step 3
In a large bowl, combine the greens and pea shoots. Drizzle with â…“ cup of the soy-ginger vinaigrette and toss to combine. Divide the salad between bowls. Top with flakes of salmon, avocado, mango, and cucumber. Sprinkle with the sliced scallions and serve.
