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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Light summer fare with Asian flare 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.
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