Sushi Salad

This Sushi Salad combines fresh vegetables and protein with a tangy dressing, creating a vibrant and satisfying low-carb meal. Perfect for a light lunch, it captures the essence of sushi flavors without the rice.

Ingredients

• Cucumber - 1 medium, julienned
• Avocado - 1 ripe, diced
• Red bell pepper - 1 medium, thinly sliced
• Carrot - 1 small, grated
• Radish - 4 small, thinly sliced
• Nori sheets - 2, cut into strips
• Cooked shrimp or crab meat - 200 grams, chopped
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped

Steps

1. In a large mixing bowl, combine the julienned cucumber, diced avocado, sliced red bell pepper, grated carrot, and sliced radish.
2. Add the chopped shrimp or crab meat to the vegetable mix.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing.
4. Pour the dressing over the salad mixture and gently toss to combine all ingredients evenly.
5. Top the salad with nori strips, toasted sesame seeds, and chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 780 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from avocado and sesame oil, promoting heart health.
• High in fiber from vegetables, contributing to digestive health.

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