Vegan Sashimi Salad

Experience the vibrant flavors and stunning presentation of this Vegan Sashimi Salad, a plant-based twist on a Japanese classic! This refreshing recipe combines thinly sliced watermelon radish, creamy avocado, crisp cucumber, and delicate carrot ribbons atop a bed of mixed salad greens. Seaweed sheets add an ocean-inspired touch, while pickled ginger infuses a zing of sharpness. Drizzled with a bold soy sauce-based dressing, sweetened with agave syrup and spiked with wasabi, each bite delivers a perfect balance of umami and freshness. Finished with toasted sesame seeds for a nutty crunch, this no-cook, 20-minute salad is as healthy as it is visually stunning. Perfect for light lunches, shared appetizers, or elegant dinner accompaniments, this vegan sashimi salad is a feast for both the eyes and the palate!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 watermelon radish
• 1 avocado
• 1 cucumber
• 1 carrot
• 2 seaweed sheets
• 2 tablespoons pickled ginger
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon agave syrup
• 1 teaspoon wasabi paste
• 4 cups mixed salad greens
• 2 tablespoons toasted sesame seeds

Directions

Step 1

Start by preparing the vegetables. Thinly slice the watermelon radish and cucumber using a mandoline or a sharp knife for uniform slices. Use a peeler to peel the carrot into thin ribbons.

Step 2

Cut the avocado in half, remove the pit, and then scoop out the avocado flesh. Slice it into thin pieces.

Step 3

Cut the seaweed sheets into thin strips or small squares, suitable for a salad topping.

Step 4

Prepare the dressing by combining soy sauce, rice vinegar, sesame oil, agave syrup, and wasabi paste in a small bowl. Whisk together until well mixed.

Step 5

Assemble the salad by placing mixed salad greens in a large serving bowl or platter.

Step 6

On top of the greens, arrange the sliced watermelon radish, cucumber, carrot ribbons, sliced avocado, and seaweed strips.

Step 7

Add small mounds of pickled ginger evenly across the salad for bursts of flavor.

Step 8

Drizzle the dressing over the entire salad or serve it on the side as preferred.

Step 9

Finish by sprinkling toasted sesame seeds over the top for a nutty crunch.

Step 10

Serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	(652.7g)

Amount per serving	% Daily Value*
Calories	596.6

Total Fat 44.5g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 9.0g
Cholesterol 0mg	0%
Sodium 2357.7mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 18.1g	0%
Total Sugars 12.2g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 314.3mg	0%
Iron 6.5mg	0%
Potassium 1813.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 9.8%

Carbs: 27.6%