Sushi Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 sweet red pepper, cut into strips
• 1 avocado, cut into chunks
• 4 green onions, sliced
• 227 g pollock, legs cut into chunks (king crab-flavoured )
• 1/4 cup drained pickled ginger, chopped (50 ml)
• 142 g wasabi arugula (president's choice brand is great)
• 2 tablespoons rice vinegar (30 ml)
• 2 tablespoons pickled ginger liquid (30 ml)
• 1/4 cup canola oil (50 ml)

Recipe

• 1 place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later. add wasabi arugula; toss to combine.
• 2 in small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil. pour over salad; toss to coat. top with reserved garnish; serve immediately.