Sashimi Salad with Salmon

This Sashimi Salad with Salmon combines fresh, high-quality salmon with a variety of crisp vegetables, all drizzled with a zesty sesame dressing. It's a refreshing and low-carb Japanese lunch option that is both nutritious and satisfying.

Ingredients

• Fresh salmon sashimi - 200 grams
• Cucumber - 100 grams, thinly sliced
• Radish - 50 grams, thinly sliced
• Avocado - 1 medium, sliced
• Mixed greens (e.g., spinach, arugula) - 100 grams
• Sesame oil - 2 tablespoons
• Soy sauce (low sodium) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted
• Green onion - 1, chopped

Steps

1. Prepare the vegetables by thinly slicing the cucumber and radish, and slicing the avocado.
2. In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar to create the dressing.
3. In a large bowl, combine the mixed greens, cucumber, radish, and avocado slices.
4. Gently toss the vegetables with the dressing until well coated.
5. Divide the salad mixture into two serving bowls.
6. Top each salad with the fresh salmon sashimi, sprinkle with toasted sesame seeds and chopped green onion.
7. Serve immediately and enjoy!

Nutrition

• Calories: 350
• Protein: 28 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids which are beneficial for heart health.
• Low in carbohydrates, making it suitable for low-carb diets.

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