Ingredients
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8 ounces (225 g) salmonsushi-grade
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2 cups (4 ounces/115 g) iceberg lettuceshredded
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1 cup (4 ounces/115 g) radishesgrated
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1 cup (5½ ounces/155 g) cucumber ribbons
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½ medium tomatodiced
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½ medium avocadodiced
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1 teaspoon sesame seeds
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1 batch Keto Japanese GingerRestaurant-Style, Dressing, chilled
Directions
Yield: 2 servings
My main reason for going out for sushi was always the creamy ginger dressing! There’s something about this sweet, zesty dressing that I just adore. I love it on a green salad, and I even like to dip sushi rolls into it. Re-creating it at home was one of my all-time cooking-related joys.
Ingredients:
8 ounces (225 g) sushi-grade salmon
2 cups (4 ounces/115 g) shredded iceberg lettuce
1 cup (4 ounces/115 g) radishes, grated
1 cup (5½ ounces/155 g) cucumber ribbons
½ medium tomato, diced
½ medium avocado, diced
1 teaspoon sesame seeds
1 batch Restaurant-Style Keto Japanese Ginger Dressing, chilled
Directions:
- Cut the salmon into ¼-inch (6-mm) slices.
- Arrange the lettuce, radishes, cucumber ribbons, and tomato on a plate or in a salad bowl. Top with the salmon and avocado and sprinkle with the sesame seeds.
- Drizzle the chilled dressing over the salad. If you prefer, toss to combine.
