High Protein Sashimi Salad
Elevate your salad game with this vibrant and nutritious High Protein Sashimi Salad, a feast for both the eyes and the palate. Packed with premium cuts of fresh salmon and tuna sashimi, this dish is a protein powerhouse bursting with flavor and texture. Crisp mixed greens, creamy avocado, crunchy cucumber, bright radishes, and tender edamame create a colorful base, while a zesty soy and wasabi dressing ties everything together with a tangy, umami kick. Topped with toasted sesame seeds, scallions, and served alongside pickled ginger, this no-cook recipe is as elegant as it is easy to prepare, making it an ideal choice for a light yet satisfying meal. Perfect for sushi lovers and health-conscious foodies, this Japanese-inspired salad is ready in just 20 minutes and is sure to impress at your next lunch or dinner.
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Ingredients
- 200 grams Fresh salmon sashimi
- 200 grams Fresh tuna sashimi
- 150 grams Edamame (shelled)
- 150 grams Mixed salad greens
- 1 piece Cucumber
- 1 piece Avocado
- 2 pieces Radishes
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Wasabi paste
- 1 tablespoon Sesame seeds
- 50 grams Pickled ginger
- 2 pieces Scallions
- 1 tablespoon Lemon juice
Directions
Step 1
Begin by preparing the vegetables: wash the mixed salad greens and set them aside to dry.
Step 2
Slice the cucumber into thin rounds. Halve the avocado, remove the pit, and cut it into thin slices. Slice the radishes thinly.
Step 3
Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and rinse with cold water. Set it aside.
Step 4
Thinly slice the scallions at an angle for garnish.
Step 5
On a clean cutting board, slice the salmon and tuna sashimi into thin strips about 1/2 inch wide.
Step 6
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, wasabi paste, and lemon juice to create the dressing.
Step 7
On a large serving platter or individual plates, arrange the salad greens as a base. Scatter the cucumber, avocado, radishes, and blanched edamame over the top.
Step 8
Neatly arrange the salmon and tuna sashimi over the vegetable layer.
Step 9
Drizzle the dressing evenly over the salad, ensuring a little reaches all components.
Step 10
Garnish the salad with sesame seeds, scallions, and serve with pickled ginger on the side.
Step 11
Serve immediately for the freshest experience.
Nutrition Facts
| Serving size | (1339.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1361.9 |
| Total Fat 72.6g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 11.2g | |
| Cholesterol 221.9mg | 0% |
| Sodium 2277.1mg | 0% |
| Total Carbohydrate 54.9g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 13.9g | |
| Protein 133.8g | 0% |
| Vitamin D 1341.2IU | 0% |
| Calcium 362.6mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 4353.7mg | 0% |
Source of Calories