Salmon Sashimi Salad, arugula, sprouts, salmon, sashimi, salad, adrenals, anti-candida, sides, thyroid, estrogen dominance, menopause, PCOS


This is one of the most delightful salads you will ever make in less than 15 minutes. This is a very common salad (which has many variations) in Japan. In lieu of the traditionally-used rice vinegar, I used lemon juice as it is a healthier and less-processed option. Feel free to experiment using different green vegetables like watercress, baby spinach, mizuna, mustard green, etc. These fresh bitter greens have a wonderful liver-detoxifying property and help us get rid of excess estrogen and rebalance our hormones with every bite.

Salmon Sashimi Salad
Prep time
Total time
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)
How To Make
  1. Whisk all the dressing ingredients in a jar.
  2. Toss arugula leaves in the dressing and place in a serving bowl.
  3. Place the salmon, avocado and sprouts on top of the arugula leaves.
  4. Sprinkle with scallions, sesame seeds and pine nuts (if using).
  1. Low FODMAP: use only ⅛ of avocado per serving. Skip scallions.
  2. AIP: skip sesame seeds and pine nuts.
  3. Low histamine: replace lemon juice with apple juice. Replace coconut aminos with 1 teaspoon of sea salt. Skip sesame seeds and pine nuts.
  4. Anti-candida: Replace coconut aminos with 1 teaspoon of sea salt.

Salmon Sashimi SaladDressing for Salmon Sashimi SaladFresh Wild Salmon for Salmon Sashimi SaladSalmon Sashimi Salad with Wild Salmon and Fresh Bitter Greens


Join the discussion One Comment

  • Renee Mohr says:

    I am surprised fish is in your recipe. Our oceans are very toxic and farm raised is not any better.

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