Carbolight Plan Cook Book

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PREP TIME

20 MIN

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TOTAL TIME

1HR 30MIN

person

SERVES

4

Smoked Trout Salad

with Soy Chili dressing

INGREDIENTS

Salad

  • 2 beets, roasted and diced
  • ½ C raw cashews
  • 1 T honey or maple syrup
  • 1 T water
  • 8 oz arugula
  • 4 oz smoked trout, skinned and chopped

Dressing

  • 1 egg yolk
  • 3” ginger, peeled
  • 1 shallot
  • 2 T soy sauce
  • 1 t sesame oil
  • 1 T honey
  • 1 T Dijon mustard
  • 1 chili, stem and seeds removed
  • 1 lemon juiced
  • ½ C olive oil
PREPARATION
  1. Roast beets at 350°F for 1 hr. Cool, peel and chop.
  2. Dressing: Place all dressing ingredients except olive oil into blender, blend until smooth.
  3. Slowly add olive oil while blending.
  4. Thin with water if necessary.
  5. Roast cashews at 350°F for about 8 min, till starting to brown.
  6. Place nuts, honey and water in skillet over medium heat and toss till nuts are coated and liquid is gone.
  7. Compose salad with arugula, beets, trout and dressing.
  8. Toss with dressing and top with nuts.

carbolightplan cookbook 2021