An elegant starter, perfect for sharing.
A handful of rocket leaves (washed)
2 radishes, finely sliced
1 carrot, cut into fine ribbons
A handful of coriander (cilantro) leaves
One spring onion, cut into a fan to garnish
Half an avocado, skin and stone removed, finely sliced
For the dressing:
One red chilli, seeds removed, finely chopped
1cm ginger, peeled and finely chopped
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp sesame oil
1 tsp dark brown soft sugar
Mix together the ingredients for the salad dressing in a bowl or cup and whisk until fully combined. Leave to infuse for at least an hour.
Assemble the salad ingredients into a tower in the centre of a serving platter or board and coat with fresh lime juice to stop the avocado oxidising.
Strain the dressing then pour over the salad.
Serve with sushi or sashimi, wasabi and soy.