Sashimi salad with wasabi and passionfruit dressing

Name: Sashimi salad with wasabi and passionfruit dressing
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 100g silken tofu, drained; 1 avocado; 1/2 bunch watercress, sprigs picked; 200g mixed salad leaves (such as mignonette, butterhead, oakleaf or coral lettuce); 200g each sashimi-grade salmon, tuna and kingfish; 2 radishes, thinly sliced (a mandoline is ideal); 2 tablespoons rice vinegar or lemon juice; 1/4 cup (60ml) extra virgin olive oil; 1 teaspoon sesame oil; 2 tablespoons passionfruit pulp (from about 2 passionfruit); 1 teaspoon caster sugar; 1 teaspoon wasabi paste

Rate now

15m

Sashimi salad with wasabi & passionfruit dressing

Jump to recipe

by Jill Dupleix

Food writer

Oct 02, 2015

The magic of this light Asian-influenced salad is in the tangy passionfruit dressing.

100g silken tofu, drained
1 avocado
1/2 bunch watercress, sprigs picked
200g mixed salad leaves (such as mignonette, butterhead, oakleaf or coral lettuce)
200g each sashimi-grade salmon, tuna and kingfish
2 radishes, thinly sliced (a mandoline is ideal)

Wasabi and passionfruit dressing

2 tablespoons rice vinegar or lemon juice
1/4 cup (60ml) extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons passionfruit pulp (from about 2 passionfruit)
1 teaspoon caster sugar
1 teaspoon wasabi paste

Method

1.

Cut the tofu and avocado flesh into 1-2cm cubes and set aside.
2.

Place the watercress and mixed leaves in a large bowl. Thinly slice the fish and add to the bowl, along with the avocado, tofu and radish. Gently toss to combine, then divide among 6 serving plates.
3.

For the dressing, whisk all ingredients together, then spoon over the salad.
4.

Serve immediately with any remaining wasabi and passionfruit dressing.