Name: Sashimi salad with wasabi & passionfruit dressing
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 100g silken tofu, drained; 1 avocado; 1/2 bunch watercress, sprigs picked; 200g mixed salad leaves (such as mignonette, butterhead, oakleaf or coral lettuce); 200g sashimi-grade salmon, (see note); 200g fresh tuna fillets; 200g kingfish fillets; 2 radishes, thinly sliced (a mandoline is ideal); 40.00 ml rice vinegar or lemon juice; 60ml olive oil; 1 tsp sesame oil; 40.00 ml passionfruit pulp (from about 2 passionfruit); 5.00 gm caster sugar; 1 tsp wasabi paste

Sashimi salad with wasabi & passionfruit dressing

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Tangy passionfruit dressing adds magic to this light Asian salad.

Ingredients:

100g silken tofu, drained
1 avocado
1/2 bunch watercress, sprigs picked
200g mixed salad leaves (such as mignonette, butterhead, oakleaf or coral lettuce)
200g sashimi-grade salmon, (see note)
200g fresh tuna fillets
200g kingfish fillets
2 radishes, thinly sliced (a mandoline is ideal)
40.00 ml rice vinegar or lemon juice
60ml olive oil
1 tsp sesame oil
40.00 ml passionfruit pulp (from about 2 passionfruit)
5.00 gm caster sugar
1 tsp wasabi paste

Instructions:

Dice the tofu and avocado into bite-sized cubes and set aside.
In a large bowl, combine watercress, mixed leaves, thinly sliced fish, avocado, tofu, and radish. Gently toss to mix well, then distribute the salad among 6 serving plates.
Combine all dressing ingredients and drizzle generously over the salad.
Drizzle any leftover wasabi and passionfruit dressing on top and serve promptly.

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