High Protein Sashimi Salad
Elevate your salad game with a 'High Protein Sashimi Salad' that’s as nutritious as it is visually stunning. This vibrant dish combines succulent slices of fresh salmon and tuna sashimi with crisp mixed greens, creamy avocado, refreshing cucumber, and radishes, all topped with blanched edamame for added protein. A tangy soy-wasabi dressing infused with sesame oil and lemon juice ties the flavors together perfectly, while pickled ginger, scallions, and sesame seeds provide delightful pops of texture and flavor. Quick to prepare in just 20 minutes, this no-cook salad is perfect for a light yet satisfying lunch or dinner that doesn’t compromise on health or taste. Ideal for sushi lovers and health enthusiasts alike, this high-protein, low-carb masterpiece is as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Fresh salmon sashimi
- 200 grams Fresh tuna sashimi
- 150 grams Edamame (shelled)
- 150 grams Mixed salad greens
- 1 piece Cucumber
- 1 piece Avocado
- 2 pieces Radishes
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Wasabi paste
- 1 tablespoon Sesame seeds
- 50 grams Pickled ginger
- 2 pieces Scallions
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the vegetables: wash the mixed salad greens and set them aside to dry.
Slice the cucumber into thin rounds. Halve the avocado, remove the pit, and cut it into thin slices. Slice the radishes thinly.
Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and rinse with cold water. Set it aside.
Thinly slice the scallions at an angle for garnish.
On a clean cutting board, slice the salmon and tuna sashimi into thin strips about 1/2 inch wide.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, wasabi paste, and lemon juice to create the dressing.
On a large serving platter or individual plates, arrange the salad greens as a base. Scatter the cucumber, avocado, radishes, and blanched edamame over the top.
Neatly arrange the salmon and tuna sashimi over the vegetable layer.
Drizzle the dressing evenly over the salad, ensuring a little reaches all components.
Garnish the salad with sesame seeds, scallions, and serve with pickled ginger on the side.
Serve immediately for the freshest experience.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 13.9 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 33.5 mcg | 168% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4354 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
