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
Author: Magdalena Wszelaki
- 3 tablespoons lemon or lime juice
- 2 tablespoons coconut aminos or fish sauce - to replace the tradition soy sauce
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon roasted sesame oil
- 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
- Whisk all the dressing ingredients in a jar.
- Toss arugula leaves in the dressing and place in a serving bowl.
- Place the salmon, avocado and sprouts on top of the arugula leaves.
- Sprinkle with scallions, sesame seeds and pine nuts (if using).
- Low FODMAP: use only ⅛ of avocado per serving. Skip scallions.
- AIP: skip sesame seeds and pine nuts.
- Low histamine: replace lemon juice with apple juice. Replace coconut aminos with 1 teaspoon of sea salt. Skip sesame seeds and pine nuts.
- Anti-candida: Replace coconut aminos with 1 teaspoon of sea salt.
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Didnt have the alfalfa sprouts but next time will add.
But I did add fresh ginger and it came out great!