Wasabi Salad Recipe

Wash and spin dry mixed salad greens; place in a large serving bowl or on individual plates.

Peel and slice the half cucumber into thin half-moons (about 1/4-inch). Scatter over the greens.

Core, peel (if desired) and slice the avocado into thin slices or cubes. Arrange on top of the greens to one side to keep from browning.

Slice the red bell pepper into thin strips or small dice and distribute over the salad.

Reserve the Asian sesame crisps to add just before serving so they remain crisp.

Optional: Pound and Marinate

If chicken breast is thick, place between plastic and gently pound to an even 1/2-inch thickness for quick, even cooking.

Season both sides of the 8 oz chicken breast with 1/4 tsp kosher salt and a pinch of black pepper.

Preheat a grill pan or outdoor grill to medium-high. Brush lightly with oil to prevent sticking.

Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly against the grain.

Brush sliced chicken lightly with 1 teaspoon of the Asian glaze to add flavor and shine.

Pat the 6 oz tuna steak dry and season with 1/4 tsp kosher salt and a pinch of black pepper.

Spread the 2 tbs sesame seeds on a plate. Press the top and bottom surfaces of the tuna into the sesame seeds to coat evenly.

Heat a heavy skillet over high heat with 1 tbs neutral oil until shimmering but not smoking.

Sear the tuna 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium). Tuna should be nicely crusted outside and pink in the center. Remove and let rest 2 minutes, then slice thinly across the grain.

Lightly brush the sliced tuna with 1 teaspoon of the Asian glaze.

In a small bowl, whisk together 3 tbs mayonnaise, 1 tsp wasabi paste, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp honey, 1 tsp fresh lime juice, and 1 tsp water.

Taste and adjust heat: add more wasabi (1/4 tsp at a time) for more kick, or more honey/vinegar to balance. Season with 1/8 tsp black pepper. If too thick, thin with up to 1 more tsp water or lime juice until pourable but creamy.

Whisk together 1 tbs hoisin sauce, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 1 tsp water until smooth. Warm briefly in microwave (10–15 seconds) or in a small saucepan to loosen, if desired.

Arrange the prepared salad base on plates or a large platter. Fan the sliced protein (choose grilled chicken or sesame-crusted tuna) over the top.

Drizzle 2–3 tbs of the wasabi dressing evenly over the salad (about 1/2–1 tbs per serving) or serve on the side for individual control.

Lightly spoon or drizzle 1–2 tsp of the Asian glaze over the protein slices to add a glossy finish and extra flavor.

Scatter the Asian sesame crisps over the salad to provide crunch just before serving.

Garnish with a sprinkle of toasted sesame seeds and thinly sliced scallions if using. Serve with a lime wedge on the side.