Looking for a healthy salad recipe with some Japanese flavors? I’ll be sharing how to make the best mango salmon avocado salad today! Mango is such a versatile fruit that you can use in almost everything and the natural sweetness is a good way to substitute sugar from dressings, which I’ve been doing to keep my weight under control. It is a perfect solution for weight watchers, well, at least for me it is working! When you use sweet fruits such as mangoes, you can achieve a ‘sugarless’ diet so much more easily. (^^)
You will be satisfied how easy and quick it is to prepare the delicious mango salmon avocado salad despite having so much good stuff, it looking nice and colourful, and being absolutely delicious. It’s also perfect for bringing a salad to your friends’ or family’s dinner party.
😋
[INGREDIENTS]
Mango salmon avocado salad:
– 150-180 g diced salmon sashimi (I bought 390 g in total, 150-180 g for next Meal Prep)
– 1/3 diced mango, 1/3 to use as garnish, and seed section for Meal Prep
– 1/2 diced avocado
– 5 baby tomatoes cut into quarters
Mango salmon avocado salad dressing:
– 1/3 tsp. wasabi paste (add more if you prefer hot taste)
– 3 tbsp. Japanese vinegar
– 2 tbsp. Japanese soy sauce (add more if you prefer stronger taste)
– 2 tbsp. extra virgin olive oil
– Salt (I used smoked salt)
Garnish:
– Cross-hatched mango
– White sesame
– Shredded coconut (optional)
[HOW TO MAKE]
The salad dressing:
1. Add wasabi, Japanese vinegar, Japanese soy sauce, extra virgin olive oil, salt and mix them well.
Mango salmon avocado salad:
1. Slice salmon sashimi ~1 cm thick*. Then cut the slices into bite size pieces.
2. Cut a mango into 3 pieces (2 sides + with a flat seed).
3. Cut one side of the mango into thick stripes. Gently slice through to dice them but not enough to pierce the skin.
4. Peel the skin so the mango is less slippery. (see the tip in the video)
4a. For Meal Prep, peel the middle pieces’ skin where the mango seed is in.
Trim the fruit section with a slight angle around the seed.
Cut the strip into small square shapes (Don’t throw away the seed piece yet!)
4b. Use the knife heel (or spoon) to trim off any mango fruit on the surrounding mango seed to use as a mango sauce.
5. Use the knife point to cut the other pieces into cross-hatched pattern.
Use your hands to push the center of the mango skin to invert it, so that the mango looks like a blooming mango flower.
6. Cut baby tomatoes and an avocado.
7. Pour 1/2 dressing into salad bowl and mix them well.
8. Plate the mango salmon avocado salad, drizzle a bit more dressing over it.
9. Place the cross-hatched mango on top of it, garnish with white sesame and shredded coconut.
Sprinkle smoked salt to finish the tasty salad.
(If you prefer not to add the mango flower on top, add shredded coconut to finish the salad instead)
*: make a small cut with the knife to wedge it in place, then draw back your knife to cut it in a single slice. Try not to hack the salmon too much.
Now, ready to eat!
Enjoy (^^)
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#mango #saladrecipes #foodssimi01