Sushi Salad

This salad is so delicious, it ranks in the top 5 salads I have ever had.  It was inspired by a recipe from a cooking class I took many years ago.  I don’t remember who taught the class, but I do remember how good this dish was.

This salad is perfect year round, just make sure to use vegetables that are in season.  Get creative and add whatever vegetables you like.  This also makes a great vegetarian or vegan meal. To make the salad vegan, make sure to omit the honey and use a different unrefined sweetener. 

I hope you enjoy this salad as much as I do. 

Sushi Salad

This salad is so good!  These Asian inspired ingredients add a wonderful fresh flavor to the salad.  Enjoy it for lunch, dinner or a snack.  I even love this for breakfast.   

Equipment: Medium Saucepan w/ Lid, Large Mixing Bowl (non-metal), Small Jar w/ Lid or Small Bowl, Medium Mixing Bowl (non-metal)

• 1 cup sprouted brown rice (See Resources)
• 1 ¾ cups filtered water
• Lettuce greens, washed and dried
• ½ cup organic unfiltered apple cider vinegar (I use Bragg Raw ACV)
• ¼ cup organic extra virgin olive oil
• ¼ cup raw honey or sweetener of choice (I use local raw clover creamed)
• 2-3 tablespoons fresh ginger, peeled and grated
• ½ teaspoon Celtic sea salt (See Resources)
• ½ teaspoon organic kelp granules (See Resources)
• 2 carrots, peeled and diced
• 2 lemon cucumbers or 1 medium cucumber, peeled and diced
• 1 ½ cups daikon radish, peeled and diced
• 1-2 ripe avocados, cut into chunks
• 2 sheets toasted organic nori/seaweed (See Resources)

Optional Additions to the Salad:

• Lacto-fermented raw Kimchi
• Wasabi
• Extra toasted organic nori
• Hot sauce

1.     Cook sprouted brown rice.  Bring water to a boil in a medium saucepan.  Add rice, cover and reduce the heat to a simmer.  Cook about 30 minutes until water is absorbed when you look in the saucepan.  Remove from heat and let stand covered for 10 minutes. 

2.    Prep salad greens.  Wash and dry lettuce.  Tear into small pieces.  Set aside. 

3.    In a small jar or bowl, combine apple cider vinegar, extra virgin olive oil, honey, grated ginger and sea salt.  Cover jar with lid and shake or stir in bowl to combine.  Set aside.

4.    Tear nori into small little pieces, set aside.

5.     Prep carrots, cucumbers, daikon radish and avocados.  Set aside.

6.    In a large mixing bowl, combine warm cooked rice with the ½ of the ginger-vinegar dressing.  Add kelp granules and stir to combine. 

7.     Add diced carrots, cucumbers and daikon radish to the rice mixture.  Stir to combine.

8.    When ready to serve gently fold in the avocado and nori to the portions of rice salad that you’re going to eat. 

9.    In a medium-size mixing bowl, toss the lettuce with the remaining ginger-vinegar dressing or just enough to coat the lettuce.  If you have some leftover, add it to the rice salad mixture.

10.    Serve greens on plates or large bowls and top with rice salad.  Serve with extra nori pieces and optional kimchi, wasabi or hot sauce.     

Yield: About 4-6 servings.

Tip: Make the salad dressing in a jar ahead of time and store in the refrigerator until ready to use. 

Note: The rice and veggie salad keeps well in the refrigerator, so store leftovers and eat the next day.
    
Vegan-Option: Remove honey and substitute with unrefined sweetener or choice.

This post is part of Wellness Weekend @ Diet, Dessert and Dogs, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Living Well Blog Hop @ Jo's Health Corner, Freaky Friday @ Real Food Freaks, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Whole Health Weekend Link-Up @ Nourishing Treasures.