Salmon Sashimi Salad
Author: Magdalena Wszelaki
Serves: 2
- 2 cups wild arugula, loosely packed
- 5 oz raw wild salmon, skin removed and cut to ½ inch slices
- 1 avocado, sliced
- handful of broccoli or daikon sprouts
- 1 tablespoon of scallions, chopped
- 1 tablespoon black sesame seeds (optional)
- 1 tablespoon pine nuts, toasted (optional)
- Whisk all the dressing ingredients in a jar.
- Toss arugula leaves in the dressing and place in a serving bowl.
- Place the salmon, avocado and sprouts on top of the arugula leaves.
- Sprinkle with scallions, sesame seeds and pine nuts (if using).
- Low FODMAP: use only ⅛ of avocado per serving. Skip scallions.
- AIP: skip sesame seeds and pine nuts.
- Low histamine: replace lemon juice with apple juice. Replace coconut aminos with 1 teaspoon of sea salt. Skip sesame seeds and pine nuts.
- Anti-candida: Replace coconut aminos with 1 teaspoon of sea salt.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/salmon-sashimi-salad/
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