Paleo Sashimi Salad
Dive into the vibrant, clean flavors of this Paleo Sashimi Salad—a refreshing and nutrient-packed dish that combines sashimi-grade salmon and tuna with crisp mixed greens, creamy avocado, and crunchy radishes. Perfect for health-conscious foodies, this salad is dressed in a zesty blend of lemon juice, olive oil, coconut aminos, and fresh ginger, offering a tangy umami kick. Topped with toasted sesame seeds for an added touch of nuttiness, this no-cook recipe is as elegant as it is effortlessly simple, coming together in just 20 minutes. Whether you're embracing the paleo lifestyle or simply looking for a wholesome, protein-rich meal, this sashimi salad is sure to impress both your palate and your guests. Serve chilled for a light and refreshing experience that shines on any occasion.
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Recipe Information
Ingredients
- 200 grams sashimi-grade salmon
- 200 grams sashimi-grade tuna
- 100 grams mixed greens
- 1 medium cucumber
- 1 large avocado
- 4 small radishes
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons coconut aminos
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing your sashimi-grade fish. Using a sharp knife, carefully slice the salmon and tuna into thin slices, around 1/4 inch thick. Set aside in the refrigerator to keep cool.
Wash and dry the mixed greens thoroughly, then place them in a large salad bowl.
Peel the cucumber, if desired, then cut it in half lengthwise. Use a spoon to scoop out the seeds and slice the cucumber halves into thin half-moons.
Halve the avocado, remove the pit, and slice the flesh into thin segments while still in the skin. Scoop out the avocado slices and set them aside.
Wash the radishes and slice them thinly into rounds.
In a small bowl, whisk together the lemon juice, olive oil, coconut aminos, grated ginger, sea salt, and black pepper to create the dressing.
Add the sliced cucumber, avocado, and radishes to the mixed greens in the salad bowl. Drizzle with the prepared dressing and gently toss to coat the vegetables evenly.
Arrange the sashimi slices on top of the salad in a visually appealing pattern.
Sprinkle the salad with sesame seeds just before serving.
Serve immediately while the fish is fresh and cold.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.9 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3303 mg | 70% | |
*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.
