Sashimi Salad with Tofu

This Sashimi Salad with Tofu combines the delicate flavors of fresh fish with the creamy texture of tofu, resulting in a refreshing and satisfying low-carb Japanese dish. Perfect for a light lunch, it is both nutritious and visually appealing.

Ingredients

• Sashimi-grade salmon - 100 grams
• Sashimi-grade tuna - 100 grams
• Firm tofu - 150 grams
• Mixed salad greens (arugula, spinach) - 100 grams
• Cucumber - 1 medium, sliced
• Radishes - 4, thinly sliced
• Avocado - 1 medium, sliced
• Sesame oil - 1 tablespoon
• Soy sauce (low sodium) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Wasabi - to taste
• Sesame seeds - 1 tablespoon
• Green onion - 1, finely chopped

Steps

1. Prepare the tofu by pressing it between paper towels to remove excess moisture, then cut it into bite-sized cubes.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger to create the dressing.
3. In a large bowl, combine the mixed salad greens, sliced cucumber, sliced radishes, and avocado.
4. Add the cubed tofu to the salad mixture and gently toss to combine.
5. Thinly slice the sashimi-grade salmon and tuna and arrange them beautifully on top of the salad.
6. Drizzle the dressing over the salad and garnish with sesame seeds and chopped green onion.
7. Serve immediately with wasabi on the side for an extra kick.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in omega-3 fatty acids from the salmon and tuna, supporting heart health.
• Rich in protein and low in carbohydrates, making it suitable for a low-carb diet.

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