Summer sashimi salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 ripe avocadostoned and diced
- ¼ cucumberthinly sliced
- ½ small red onionvery thinly sliced
- 100g chunk watermelonsliced or diced
- 1 small raw beetrootpeeled and thinly sliced (use a mandoline if you have one)
- 1 tbsp from a jar or packet pickled ginger
- 1 piece (about 150g) skinless salmon filletthinly sliced
- ½ tbsp black sesame seeds
dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp caster sugar
Nutrition: per serving
- kcal404
- fat30.5g
- saturates0g
- carbs13.6g
- sugars0g
- fibre5.3g
- protein18.9g
- salt1.7g
Method
step 1
Layer the avocado, cucumber, onion, melon, beetroot and pickled ginger on a serving dish or platter. Top with the salmon and sesame seeds.
step 2
Whisk together all the dressing ingredients, then taste for balance – it shouldn’t need salt because of the soy sauce. Drizzle over the salad. Serve with a little jasmine rice or japanese crackers on the side if you like.
