This irresistible salad combo will have your tastebuds singing! Even better, it’s ready in under 30 minutes.
Serves44
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + standing time
+ standing time
Ingredients
200g frozen edamame or broad beans
2 tbs rice wine vinegar
2 tsp caster sugar
2 Lebanese cucumbers, peeled into ribbons
2 tbs soy sauce
1/2 tsp wasabi paste
1 radicchio, leaves separated
1 avocado, stoned, peeled, thinly sliced
150g Coles Tasmanian Hot Smoked Salmon Fillets With Pepper, flaked
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel and place in a bowl.
Step 2
Combine half the vinegar, half the sugar and 1 tbs salt in a separate bowl. Add the cucumber and toss to combine. Set aside for 2 mins to develop the flavours. Drain well.
Step 3
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.
