Lunchspiration: Raw Green Salad with Japanese Dressing
It’s easy to slip into the habit of eating the same thing for lunch every day, so we decided to shake things up this week, pairing our favourite green vegetables with some Japanese flavourings. Enjoy a generous helping on its own, or pair with fresh sashimi with soy sauce or grilled salmon if you’re partial to a lunchtime omega hit.
Salad
1 head broccoli, sliced thinly
1 avocado, roughly cubed
1 cucumber, halved and thinly sliced
1 cup snow peas and snap peas, top and tailed
3 spring onions , thinly sliced
1/4 bunch chives, roughly chopped
200 g samphire
2 sheets nori, torn into small slices
Handful of baby cos lettuce leaves
Black and white sesame seeds
Dressing
4 tablespoons mirin
1 teaspoon wasabi paste
3 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon salt flakes
2 teaspoons lime juice
TO MAKE
To prepare the salad dressing, combine all ingredients in a jar and shake well.
For the salad, lightly chop the chives and spring onion on a wooden board. Toss together. Slice all other salad ingredients to desired size or shape and place in a large bowl. Add a little of the dressing at a time to get the desired taste, before placing in the herbs, torn nori and a sprinkle of sesame seeds and tossing lightly.
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