Sushi Salad

Light summer fare with Asian flare

• Ready In: 10 mins
• 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 )
• 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)

Directions

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.