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.
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Ingredients
- 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
dressing
- rice vinegar 2 tbsp
- soy sauce 1 tbsp
- sesame oil 1 tbsp
- caster sugar 1 tsp
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.
Nutritional Information
- Kcals 404
- Carbs 13.6g
- Protein 18.9g
- Fat 30.5g
- Salt 1.7g
- Fibre 5.3g
