Salmon Sashimi Salad, arugula, sprouts, salmon, sashimi, salad, adrenals, anti-candida, sides, thyroid, estrogen dominance, menopause, PCOS


This is one of the most delightful salads you will ever make in less than 15 minutes. This is a very common salad (which has many variations) in Japan. In lieu of the traditionally-used rice vinegar, I used lemon juice as it is a healthier and less-processed option. Feel free to experiment using different green vegetables like watercress, baby spinach, mizuna, mustard green, etc. These fresh bitter greens have a wonderful liver-detoxifying property and help us get rid of excess estrogen and rebalance our hormones with every bite.

Salmon Sashimi Salad
Prep time
Total time
Serves: 2
  • 2 cups wild arugula, loosely packed
  • 5 oz raw wild salmon, skin removed and cut to ½ inch slices
  • 1 avocado, sliced
  • handful of broccoli or daikon sprouts
  • 1 tablespoon of scallions, chopped
  • 1 tablespoon black sesame seeds (optional)
  • 1 tablespoon pine nuts, toasted (optional)
How To Make
  1. Whisk all the dressing ingredients in a jar.
  2. Toss arugula leaves in the dressing and place in a serving bowl.
  3. Place the salmon, avocado and sprouts on top of the arugula leaves.
  4. Sprinkle with scallions, sesame seeds and pine nuts (if using).
  1. Low FODMAP: use only ⅛ of avocado per serving. Skip scallions.
  2. AIP: skip sesame seeds and pine nuts.
  3. Low histamine: replace lemon juice with apple juice. Replace coconut aminos with 1 teaspoon of sea salt. Skip sesame seeds and pine nuts.
  4. Anti-candida: Replace coconut aminos with 1 teaspoon of sea salt.

Salmon Sashimi SaladDressing for Salmon Sashimi SaladFresh Wild Salmon for Salmon Sashimi SaladSalmon Sashimi Salad with Wild Salmon and Fresh Bitter Greens