Serves 4
For the salad
100g mixed herb salad leaves
Half a cup of chopped spring onions
4 radishes thinly sliced
200g strawberries quartered
50g pickled ginger
200g smoked salmon
2 avocados, pitted and sliced into cubes
For the dressing
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp wasabi paste
1 clove garlic crushed
3 tbsp lemon juice
2 tsp honey
2 tsp fish sauce
4 tbsp toasted sesame seeds
Mix all of the dressing ingredients together and set the mixture aside.
Toss the salad leaves, spring onion, radishes, strawberries, and pickled ginger together before plating them up.
Divide the smoked salmon between the plates and add half an avocado to each plate and sprinkle with the leftover toasted sesame seeds.
Garnish with fresh coriander and generously drizzle with the dressing just before serving.
Pair it with an aromatic white wine like the Painted Wolf Peloton Blanc and enjoy!
