Sushi Salad

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READY IN: 10mins
Recipe by Mary Jenny

Light summer fare with Asian flare

Ingredients Nutrition

  • 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 )
  • 14 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)
  • 14 cup canola oil (50 mL)


  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.

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