We are all trying to cut down on oven and stove time in this heat, so this dish is perfect for the summer. It’s also great to bring to take to go should you be the picnicking sort.

If you’re gluten free, many stores (like Thrive!) have ramen noodles made with brown rice and millet. We will use half of the dressing on the salad and the rest on the salmon - so make sure to read the instructions and don’t dump the whole jar on your noodles!

This salad makes A LOT. You can half it if needed but it lasts in the fridge for few days.