Summer sashimi salad recipe | olivemagazine

Ingredients

• 1 ripe avocado stoned and diced
• ¼ cucumber thinly sliced
• ½ small red onion very thinly sliced
• 100g chunk watermelon sliced or diced
• 1 small raw beetroot peeled and thinly sliced (use a mandoline if you have one)
• 1 tbsp from a jar or packet pickled ginger
• 1 piece (about 150g) skinless salmon fillet thinly sliced
• ½ tbsp black sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp caster sugar