Ahi Avocado Salad Recipe
Sashimi-grade ahi tuna on a bed of spring mixed greens, avocado, kale slaw, cucumber, carrots, tomatoes, red bell peppers, scallions, cilantro, pickled ginger, toasted sesame seeds, and crispy wontons tossed with a wasabi vinaigrette.
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Ingredients
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Salad Base
Wasabi Vinaigrette
Method
Prepare the Salad
- 1
Prepare the Ahi Tuna
Dice the sashimi-grade ahi tuna into bite-sized cubes and set aside in the refrigerator until ready to serve.
- 2
Chop the Vegetables
Slice the avocado, cucumber, red bell pepper, and carrot into thin strips or bite-sized pieces. Halve the cherry tomatoes. Thinly slice the scallions and roughly chop the cilantro.
- 3
Combine Salad Ingredients
In a large bowl, combine the spring mixed greens, kale slaw, diced avocado, cucumber, carrots, cherry tomatoes, red bell pepper, scallions, and cilantro. Toss gently to mix.
- 4
Add Ahi Tuna
Carefully fold in the diced ahi tuna into the salad mixture, ensuring not to break apart the tuna.
- 5
Garnish
Top the salad with pickled ginger, toasted sesame seeds, and crispy wontons for added texture.
Prepare the Wasabi Vinaigrette
- 6
Combine Vinaigrette Ingredients
In a small bowl, whisk together olive oil, rice vinegar, wasabi paste, soy sauce, honey, salt, and black pepper until well combined and emulsified.
- 7
Dress the Salad
Drizzle the wasabi vinaigrette over the prepared salad and toss gently to ensure an even coating of the dressing.
