Sushi Salad Bowl
PREP TIME: 5 MINS SERVES: 2
• 2 handfuls of herb salad mix • 225g cucumber, cut into batons • 3 spring onions, sliced • 1 x (170g) can of white crabmeat, • 2.5cm/1 inch piece of fresh root ginger, peeled and grated • 1 red chilli, deseeded and chopped • 1 (20g) pack fresh coriander leaves, • 15ml/1 tbsp of sweet chilli sauce • zest and juice of 1 lime • ½ sheet of nori, finely sliced
Divide the salad leaves between two plates or bowls, then top with the cucumber, onions, crab. In a bowl, mix the ginger, chilli and coriander with the chilli sauce and lime. Drizzle the dressing over the salad.