Place peanut butter, rice vinegar, tamari, ginger, garlic, lime juice, maple syrup, and a dash of freshly ground pepper into a blender or food processor. Blend until smooth and set aside.
For salad
Preheat the oven to 425F.
Pat salmon dry with a paper towel to remove excess moisture, then coat with avocado oil, sea salt, and a bit of the freshly ground pepper. Roast in oven for 12-15 minutes, or until your preferred level of doneness.
Meanwhile, chop kale and transfer to a large mixing bowl. Coat with about half of the dressing, and then massage with your hands. This will help break down the bitterness of the leaves, allowing the dressing to really “soak in.”
Add your rice or quinoa and toss together with kale. Lastly, toss in the spinach.
Once the salmon is ready, plate the salad, salmon, and sliced avocado, and top with crushed peanuts and a pinch of salt and pepper. ENJOY!
Recipe Notes
Store dressing in airtight container for about 3 days.
Swap kale and spinach for any other type of leafy greens.
Substitute quinoa with any type of rice or completely opt it out.