Light summer fare with Asian flare

Sushi Salad

Sushi Salad – makes 4 servings

Ingredients:

1 sweet red pepper, cut into strips

1 avocado, cut into chunks

4 green onions, sliced

1 pkg (227 g) king crab-flavoured Pollock legs, cut into chunks

¼ C (50 mL) drained pickled ginger, chopped

1 tub (142 g) PC wasabi arugula

2 tbsp (30 mL) rice vinegar

2 tbsp (30 mL) pickled ginger liquid

2 tsp (10 mL) sesame oil

¼ C (50 mL) canola oil

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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