Inspo for a romantic night in, crunchy greens, chewy noodles and a creamy slightly sweet dressing w spicy salmon or veggies. Not too many dishes so you can focus on other things.

  • 2 filets salmon (can sub portobello mushroom, tofu or eggplant
  • here!)
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 2 tbsp tamari sauce
  • Salt and pepper
  • Noodle bowls:
  • 2 cups of cooked kelp noodles (I used sweet potato, but can
  • also use mung bean noodles)
  • 2 cups Brussels sprouts, thinly sliced
  • 2 large carrots, thinly sliced
  • 2 heads romaine, thinly sliced
  • 2 Persian cucumbers, thinly sliced


  • 2 heaping tbsp of peanut butter
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 1 tbsp honey or maple syrup
  • 1 clove garlic
  • 1 inch knob ginger
  • 1/4 onion
  • Sea salt
  • 1/4 cup water

Preheat oven to 450. Whisk marinade ingredients in a small bowl and massage onto salmon or veg/tofu. Roast salmon or veg for about 20 min until cooked. Set aside. 

In a food processor, blend all ingredients until creamy, slowly adding water to achieve the consistency you like. Set aside.Add oil to a pan and sauté Brussels for about 5 min, adding tamari half way. Set aside once browned. Combine all raw ingredients in a large salad bowl. Add noodles (cut w scissors if extra long), Brussels, and pour over dressing and toss. Transfer noodle salad to individual bowls and top with salmon or veg/tofu. Enjoy!