Sushi Salad

Name: Sushi Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 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 ); 59.14 ml drained pickled ginger, chopped (50 mL); 142 g wasabi arugula (President's Choice brand is great); 29.58 ml rice vinegar (30 mL); 29.58 ml pickled ginger liquid (30 mL); 59.14 ml canola oil (50 mL)

Submitted by Mary Jenny

"Light summer fare with Asian flare"

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photo by Mary Jenny

Ready In:: 10mins
Ingredients:: 9
Serves:: 4

ingredients

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 )
59.14 ml drained pickled ginger, chopped (50 mL)
142 g wasabi arugula (President's Choice brand is great)
29.58 ml rice vinegar (30 mL)
29.58 ml pickled ginger liquid (30 mL)
59.14 ml canola oil (50 mL)

directions

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.
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.