Japanese Sashimi Salad Bowl with Avocado and Cucumber
A refreshing and vibrant low-carb Japanese-style salad bowl featuring delicate slices of sashimi-grade salmon, creamy avocado, crisp cucumber, and peppery radishes, all tossed with a savory ginger-sesame dressing. Perfect for a light yet satisfying start to the day.
Ingredients
- Rice Vinegar7.5 ml
- Cucumber50 g
- Green Onion0.5 stalk
- Sesame Oil7.5 ml
- Rice Vinegar7.5 ml
- Salmon Fillet115 g
- Avocado45 g
- Radish20 g
- Mixed Greens40 g
- Soy Sauce11.3 ml
- Fresh Ginger0.5 tsp
Instructions
- 1Step 1
Slice the sashimi-grade salmon fillet thinly against the grain. Dice the avocado and cucumber into bite-sized pieces. Thinly slice the radishes.
- 2Step 2
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated fresh ginger, and finely chopped green onion to create the dressing.
- 3Step 3
Arrange the mixed greens in two bowls. Artfully place the sliced salmon, avocado, cucumber, and radish over the greens.
- 4Step 4
Drizzle the dressing evenly over each salad bowl just before serving.
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