Pickled Cucumber & Smoked Salmon Salad
200g frozen edamame beans in pods, or 100g shelled
2 T white wine vinegar
2 t sugar
1 cucumber, peeled into ribbons
2 T soy sauce
1/2 t wasabi paste
150g mixed lettuce leaves
1 avocado, stoned, peeled, thinly sliced
200g hot smoked salmon, flaked
- Cook the edamame in a saucepan of boiling water following packet directions. Refresh under cold water. Drain and pod (if required), then place in a bowl.
- Combine half the vinegar, half the sugar and 1 T salt in a separate bowl. Add the cucumber and toss to combine. Set aside for 2 mins to develop the flavours. Drain well.
- Whisk the soy sauce, wasabi paste, remaining vinegar and remaining sugar in a small bowl. Season. Arrange the radicchio and avocado on serving plates. Top with the cucumber and salmon. Sprinkle with the edamame or broad beans and drizzle with the dressing to serve.
Recipe adapted from taste.com.au
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