Some of the most vibrant food to prepare can be the simplest and my highly impressive summer salad of salmon sashimi, creamy avocado, rocket, coriander and toasted sesame seeds is a perfect example. The whole salad is brought together with a pale green dressing humming with heat from wasabi paste, a Japanese staple ingredient made from Japanese horseradish, often used as a garnish served with sushi. It makes for an incredibly light and bright salad and makes an ideal treat if you’re dining solo as it is simple to prepare.
Serves 4 
15 mins For the salad:
250g of fresh salmon, skin removed
2 avocados, sliced
A small handful of rocket leaves per person
A small handful of coriander
2 tbsp of sesame seeds, toasted
For the dressing:
1 tbsp of rice wine vinegar
2 tsp of wasabi paste
1 garlic clove, finely grated
1 tsp of ginger, finely grated
1 tsp of caster sugar
3 tbsp of sunflower oil
Small jar or jug
