Light summer fare with Asian flair

Sushi Salad

Makes 4 servings


1 sweet red pepper, cut into strips
1 avocado, cut into chunks
4 green onions, sliced
1 pkg (227 g) king crab-flavoured Pollock legs, cut into chunks
1/4 C (50 mL) drained pickled ginger, chopped
1 tub (142 g) PC wasabi arugula
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) pickled ginger liquid
2 tsp (10 mL) sesame oil
1/4 C (50 mL) canola oil

1. Place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later. Add wasabi arugula; toss to combine.

2. In small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil. Pour over salad; toss to coat. Top with reserved garnish; serve immediately.


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