Sashimi Salad with Tofu and Salmon

This Sashimi Salad with Tofu and Salmon combines fresh, high-quality ingredients for a light and refreshing low-carb lunch. The delicate flavors of salmon and the creamy texture of tofu create a harmonious balance in each bite.

Ingredients

• Fresh salmon sashimi - 200 grams
• Silken tofu - 150 grams
• Mixed salad greens (arugula, spinach, and radicchio) - 100 grams
• Cucumber - 1 small (about 100 grams), thinly sliced
• Avocado - 1 medium, sliced
• Radishes - 4, thinly sliced
• Sesame oil - 1 tablespoon
• Soy sauce (low sodium) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Toasted sesame seeds - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)
• Fresh cilantro - a handful, chopped

Steps

1. Begin by preparing the salad base. In a large bowl, combine the mixed salad greens, sliced cucumber, and radishes.
2. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and chili flakes (if using) to create the dressing.
3. Pour the dressing over the salad base and toss gently to coat all the ingredients evenly.
4. Cut the silken tofu into cubes and arrange them on top of the dressed salad.
5. Slice the fresh salmon sashimi into thin pieces and place them on top of the salad alongside the avocado slices.
6. Sprinkle the toasted sesame seeds and chopped cilantro over the entire salad for garnish.
7. Serve immediately and enjoy your fresh sashimi salad!

Nutrition

• Calories: 380
• Protein: 32 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 60 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in omega-3 fatty acids from salmon, which support heart health.
• Rich in antioxidants and vitamins from fresh vegetables, promoting overall well-being.

Tags