Make the two dressings ahead of time. The great thing about these is the recipes leave extra for later meals. For example, I made a creamy shrimp salad with poached shrimp and the Goddess dressing.  My youngest kiddo likes to dip veggies in it and also uses it for a sandwich spread.

The pickled daikon, which is optional for the salad, needs to be made a day or two in advance. I fell in love with this daikon when my son brought home some Korean fried chicken, which had pickled daikon on the side.  I get my daikon from a nearby large Asian market. As with the dressings, I always make extra so I have some on hand for later meals during the week.

The recipe for smoked salmon salad and avocado toast serves two, but is easily multiplied.

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A Guide to Eating Beans, Seeds, and Nuts

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Rinse and dry the vegetables thoroughly before pickling them. The brine in this recipe will fill four to five 1-liter or 1-quart jars. Allow at least 48 hours before serving; they may be stored, refrigerated, for up to two months.

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Treat yourself with more at-home lobster recipes such as:

Roasted Squash with Scallops & Lobster in Cream Sauce

Lobster Bisque

Lobster and Cauliflower Fungus Ravioli with Saffron Butter and Mushroom Cream

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I love an entrée salad, especially in the spring as it is a time for renewal, growth, and beautiful bright greens. I do mostly low-carb, and look for ways to incorporate as many vegetables, textures, colors, and delicious flavors as possible.  Asian foods are my favorite to eat out.  They aren’t always the most forgiving on the waistline, so I look for ways to get the same flavors at home.  I’ve got a wonderful giant Asian market less than a mile from my home that I regularly tour for new ingredients, condiments, sauces, etc.  My fridge and panty are stocked and at the ready when I get a hankering.  For this salad you can mix it up and use different veggies or even grab a ready mix bag of salad greens from your grocery store. I went with what I had on hand. Other veggies that would be great too are colored sweet bell peppers, jicama, celery, and cool fresh avocado. There really is no hard and fast rules with a chopped salad, except you make it with what you like.

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