Buddha Bowl of Raw Salmon with Herb and Ginger Pesto

Ingredients:

• 1 lb fresh, sushi-grade salmon, skin removed and cut into small pieces
• 2 cups mixed greens
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped basil
• 1/2 cup raw cashews
• 1/4 cup olive oil
• 1/4 cup grated ginger
• 2 cloves garlic, minced
• juice from 1 lime
• 1 tsp honey
• salt and pepper to taste

Directions:

1. Prep the ingredients: Cut the salmon into small pieces and set aside. Slice the avocado and cucumber. Halve the cherry tomatoes. Chop the scallions, cilantro, mint, and basil. Rinse the mixed greens.
2. Cook the quinoa according to package instructions.
3. Make the herb and ginger pesto: In a food processor, add the cashews, olive oil, grated ginger, minced garlic, lime juice, honey, and a pinch of salt and pepper. Pulse until smooth.
4. Assemble the Buddha bowls: In each bowl, add a handful of mixed greens, a scoop of quinoa, and some of the sliced avocado, cucumber, and cherry tomatoes. Add the chopped herbs and scallions on top. Divide the salmon pieces into each bowl.
5. Drizzle the herb and ginger pesto on top of each bowl.
6. Enjoy immediately!

Verdict:

This Buddha bowl is a healthy and flavorful meal that is perfect for lunch or dinner. The sushi-grade salmon adds a delicious protein element, while the mixed greens, quinoa, and veggies provide plenty of nutrients. The herb and ginger pesto is a unique and tasty dressing that ties everything together.

Serving suggestions:

Serve this Buddha bowl with a side of pickled ginger and soy sauce for dipping the salmon in. For an added crunch, sprinkle some sesame seeds on top of the bowl before serving.