Preparation Time: 45 minutes
Serving Size: 6
8 ounces Sashimi grade salmon (raw), cut into 1/4 inch dice
(can substitute lightly poached Atlantic salmon)
1 large avocado, preferably Hass, cut into 1/4-inch dice
1 tablespoon cilantro, chopped fine
2 teaspoons seasoned rice vinegar
1 teaspoon Extra Virgin Olive Oil
1/4 whole English cucumber, sliced in thin rounds
1/4 teaspoon sea salt
fresh ground black pepper
red pepper flakes
microgreens for garnish (sprout tops can be substituted)
1. Place rice wine vinegar, olive oil, salt, pepper, cilantro and red pepper flakes in a small bowl and whisk together. Put cucumbers in the bowl and allow to marinade for 30 minutes. Remove cucumbers to another bowl and save the marinade.
2. Place salmon and avocado in marinade and toss gently.
3. Arrange cucumbers on a plate in a decorative circle. Using a ring mold about half the diameter of the cucumbers, mold a small tower of the salmon and avocado mixture. Gently pour rest of marinade over the salad. Lightly drizzle a small amount of extra virgin olive oil over the cucumbers.
4. Garnish with microgreens.