Japanese Avocado Salad Recipe With Wasabi Mayo & Salmon

seaweed

🥗Healthier: fresh spinach

💰Cheaper: cabbage

Spinach provides similar texture and nutrients at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor with health benefits.

In a bowl, add 2 tbsps of Japanese mayonnaise, half tbsp of soy sauce, 1 tsp of toasted white sesame seeds, 1 tsp of wasabi paste, half tsp of toasted sesame oil, and a pinch of sugar.

Whisk everything together until smooth and well combined.

Taste the sauce and add more wasabi if desired.

Add about 5 mini tomatoes to the sauce, or half a regular tomato cut into cubes.

Cut 1 ripe avocado in half, remove the seed, cut each half into quarters, peel off the skin, and cut into cubes, adding to the bowl.

Boil 2 eggs for about 10 minutes, then place in an ice water bath to cool, scoop out the yolks and add to the bowl, cutting the whites into cubes.

Cut 100 g of sashimi grade salmon into strips and then into cubes, adding to the bowl.

Gently mix all ingredients together without breaking them.

Cover the bowl and refrigerate for about 20 minutes.

Divide into serving bowls and top with bonita flakes and freshly chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens