100g hard tofu, drained cut into 2cm cubes
1 avocado, seed and skin removed, cut into cubes
½ bunch watercress, washed and sprigs picked
200g mixed salad leaves (such as cos, oak leaf or coral lettuce)
200g each sashimi-grade salmon, tuna, kingfish and/or snapper, cut into thin
3cm long strips
2 radishes, thinly sliced
Sweet Wasabi Dressing:
2 tbsp. rice vinegar or lemon juice
¼ cup extra virgin olive oil
1 tsp. sesame oil
2 tbsp. sesame seeds, toasted
1 tsp. honey
1 tsp. wasabi paste
2 tbsp. fresh coriander leaves, finely chopped
2 sheets nori
pickled ginger to serve
Pre-heat the oven to 180 degress and place 2 sheets of nori on a baking tray.
Toast in the oven for 5 minutes or until crispy
In a large mixing bowl gently combine all of the salad ingredients.
In a smaller bowl or jam combine all of the dressing ingredients.
Gentle mix the two together and serve in a decorative bowl.