Summer sashimi salad

  • serves 2
  • Easy

Quick and easy recipe for sashimi salmon. Buy the freshest fish you can find for this simple salad, you don't cook the fish. Avacado and beetroot make it a healthy meal.



  • ripe avocado 1, stoned and diced
  • cucumber ¼, thinly sliced
  • red onion ½ small, very thinly sliced
  • watermelon 100g chunk, sliced or diced
  • beetroot 1 small raw, peeled and thinly sliced (use a mandoline if you have one)
  • pickled ginger 1 tbsp from a jar or packet
  • skinless salmon fillet 1 piece (about 150g), thinly sliced
  • black sesame seeds ½ tbsp


  • rice vinegar 2 tbsp
  • soy sauce 1 tbsp
  • sesame oil 1 tbsp
  • caster sugar 1 tsp


  • 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.

Nutritional Information

  • Kcals 404
  • Carbs 13.6g
  • Protein 18.9g
  • Fat 30.5g
  • Salt 1.7g
  • Fibre 5.3g