Sashimi Salad
Dive into the refreshing fusion of flavors with this exquisite Sashimi Salad recipe, where vibrant sashimi-grade salmon and tuna take center stage atop a bed of crisp mixed greens. This dish pairs the delicate richness of fresh seafood with the creamy texture of avocado, the crunch of cucumbers and radishes, and the tangy burst of cherry tomatoes. Dressed in a perfectly balanced soy-lime vinaigrette infused with ginger and honey, this salad is a symphony of umami, sweetness, and zing. Garnished with toasted sesame seeds and scallions, it’s a visually stunning and health-conscious meal that’s perfect for a light lunch or elegant dinner. Ready in just 30 minutes and packed with nutrients, it’s a must-try for seafood lovers and those seeking vibrant, Asian-inspired flavors in a quick, no-cook recipe!
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Recipe Information
Ingredients
- 200 grams Sashimi-grade salmon
- 200 grams Sashimi-grade tuna
- 150 grams Mixed salad greens
- 1 medium Cucumber
- 1 medium Avocado
- 150 grams Cherry tomatoes
- 4 small Radish
- 60 ml Soy sauce
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 15 ml Lime juice
- 10 grams Honey
- 10 grams Fresh ginger
- 15 grams Sesame seeds
- 2 stalks Scallions
- 2 grams Salt
- 1 gram Black pepper
Instructions
Begin by preparing the sashimi. Thinly slice the salmon and tuna into bite-sized pieces, around 1/4 inch thick. Set aside in the refrigerator to keep cool while you prepare the rest of the salad.
Rinse and spin dry the mixed salad greens to ensure there is no excess water. Place them in a large salad bowl.
Peel the cucumber and slice it thinly into rounds. Halve the avocado, remove the pit, and scoop out the flesh. Slice the avocado into thin wedges.
Halve the cherry tomatoes and thinly slice the radishes.
Peel and grate the fresh ginger. Thinly slice the scallions at an angle for garnish.
In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, salt, and black pepper. Whisk the dressing until the honey is dissolved and the ingredients are well mixed.
Assemble the salad by arranging the cucumber slices, avocado wedges, cherry tomatoes, and radish slices over the salad greens.
Place the salmon and tuna slices on top of the salad mix, arranging them evenly around the bowl.
Drizzle the dressing evenly over the entire salad.
Garnish with a sprinkle of sesame seeds and sliced scallions.
Serve immediately, ensuring each serving gets an equal portion of the sashimi and salad components.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 19.5 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3866 mg | 82% | |
*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.
