Try this colorful sashimi salad – I promise you won’t regret. It is just as delicious as sushi and maki, it is quicker to make, and it is low carb since there’s no rice.
Time: 5 minutes
2 handfuls finely sliced salad
1 avocado, finely sliced
1 teaspoon lemon juice
7 oz. (200g) organic sushi grade salmon loin
1 tablespoon wakame
1 teaspoon pickled ginger, finely sliced
2 tablespoons pomegranate gems
Find two plates and place one handful of salad to each of them. Put the avocado on top of the salad and drizzle a little lemon juice to prevent it from browning. Cut the salmon into thin slices and put on top of the avocado. Sprinkle wakame, pickled ginger and pomegranate on top. Stir together the dressing and pour over one tablespoon to each, and serve the rest on the side.
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