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Oriental Salad

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Ingredients

8 ounces (225 g) salmon sushi-grade
2 cups (4 ounces/115 g) iceberg lettuce shredded
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 Keto Japanese Ginger Restaurant-Style, Dressing, chilled

Nutritional information

53.5g
Fat
28.5g
Protein
8.5g
Carbs
4g
Fiber
646
Calories

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Oriental Salad

Day 6

Features:
  • Vegan
Cuisine:
    • Medium

    Ingredients

    Directions

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    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.

    Pooja

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