LINGUINI AND SPINACH WITH SMOKED SALMON, AVOCADO AND GINGERY ALMOND-LIME DRESSING

LINGUINI AND SPINACH WITH SMOKED SALMON, AVOCADO AND GINGERY ALMOND-LIME DRESSING image

Yield 2-3

Number Of Ingredients 14

Previous Next

Dressing:
1/4 cup almond butter
Zest and juice of 1 lime
1/2-inch knob ginger, grated
1 clove garlic, pressed
2-4 tablespoons water, as needed
Salt, to taste
Salad
8 ounces whole wheat linguini noodles
1 bunch spinach, washed and trimmed
Sesame oil or any neutral oil
8 ounces smoked salmon, flaked into bits
1 avocado, sliced
Sesame seeds (black make for a nice contrast)

Steps:

Set a large pot of salted water to boil on the stove, and set a strainer in the sink. While the water's heating, prepare the dressing. In a small bowl, mix together the almond butter, lime zest, lime juice, ginger and garlic. Add the water, starting with the smaller amount and adding more as needed, until you get a thick-yet-pourable consistency. Season to taste with salt and set aside. When the water has reached a boil, add the noodles and cook until done, according to package instructions. Turn off the flame, add the spinach and stir it under the water surface until it is submerged and turns bright green and shrinks down (this should happen almost instantly). Pour the noodles and spinach into the strainer, and run a bit of cold water over them to stop the cooking, tossing to make sure they cool evenly. Transfer the noodles and spinach to a bowl and toss with the splash of oil to prevent them from sticking. To serve, portion the pasta and noodles onto serving plates (or place in a large serving dish), and top with the salmon, avocado and sesame seeds. Serve with the dressing on the side.