Salmon Sashimi and Avocado Salad

With the sweltering weather, salads are the order of the day.  I love avocados and sashimi salmon. When I realise that you can combine them into a delightful piquant salad, I was absolutely thrilled.  I got the idea for this salad from one of our favourite japanese restaurant.  

Jusco is currently selling the Hass avocadoes at 3 for $10, so I grabbed two boxes, along with some japanese cucumbers and a nice thick slab of sashimi. 

I love all things avocadoes.  When we were holidaying in Vietnam and Indonesia last year, hubs and I were drowning ourselves in avocado shakes the entire time ;P  

I found that the Hass variety from Australia is the best - it has an elegant creamy texture and subtle nutty notes that are just right.  For some strange reasons, the South African and NZ ones which I've tried just couldn't last long or ripen as evenly as the Australian variety. 

Sashimi Salmon and Avocado Salad

• 1/2 a ripe avocado, cut into cubes
• 150g of thick sashimi salmon, cut into cubes 
• 1/2 a japanese cucumber, sliced diagonally
• 5 cherry tomatoes, halved

Dressing:

• 1 tspn lemon zest
• 2 Tblspn lemon juice
• 1 tspn sugar
• 1 tspn soy sauce
• Dash of sesame oil
• Dash of pepper
• Pinch of alfalfa sprouts for garnishing (i like them, so i add quite a bit to the salad too)

1. Assemble the dressing in a medium size salad bowl

2. Add the avocados, salmon, tomatoes and cucumber. Toss lightly and garnish with the sprouts. Serve immediately. 

Note: I suspect balsamic vinegar might work too, so will try that next time.