Takosushi Salad Recipe
A big bowl of fresh greens with shaved red onion, tomatoes, mushrooms, and assorted garden vegetables | Choose: ponzu | ginger vinaigrette | chipotle ranch | soy vinaigrette | wasabi vinaigrette Add: salmon* (6 oz.)** | tuna* (6 oz.)** shrimp (9 of ‘em - grilled or fried) steak* (7 oz.)** | chicken (8 oz.) + 7.99
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Protein Options
Dressings
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large bowl, combine the mixed greens, shaved red onion, cherry tomatoes, sliced mushrooms, diced cucumber, and diced bell pepper. Toss gently to mix the vegetables.
Cooking Proteins
- 2
Cook Protein of Choice
Choose your protein option. For grilled shrimp, heat a grill pan over medium heat, toss shrimp with olive oil, salt, and pepper, and grill for about 2-3 minutes on each side until cooked. For salmon, tuna, or steak, season with salt and pepper and grill or pan-sear for about 4-5 minutes per side (depending on thickness) until cooked to your liking. For chicken, grill or cook in a skillet for about 6-7 minutes per side until cooked through.
Dressing the Salad
- 3
Add Dressing
Once the salad base and protein are prepared, drizzle your choice of dressing (ponzu, ginger vinaigrette, chipotle ranch, soy vinaigrette, or wasabi vinaigrette) over the salad and protein. Toss the salad gently to evenly coat the ingredients with the dressing.
Serving
- 4
Serve the Salad
Divide the salad among serving bowls or plates. Top with the cooked protein of your choice. Enjoy your fresh Takosushi Salad!
