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Paleo Sashimi Salad Recipe

I love visiting Asian supermarkets, because you get to see so many great fruits, vegetables, meats, and seafoods!

In Vancouver, there’s a ton of Asian supermarkets and a ton of seafood, so sashimi seemed like a great option to pick up at my local H-Mart. Since you don’t have to cook anything, this paleo sashimi salad with kale and mangos is super fast to make. It’s fantastic as an appetizer or a quick lunch.

I started by making the salad dressing (made from gluten free tamari sauce, raw honey, olive oil, and a dash of balsamic vinegar).

After tossing the kale in the dressing, top with sliced salmon sashimi and mango.

NOTE: You can use cooked salmon or tuna (or tuna sashimi) instead if you can’t find salmon sashimi.

Paleo Sashimi Salad Recipe

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• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 bowls 1x
• Category: Appetizer, Lunch
• Cuisine: Japanese

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Ingredients

• 2 handfuls of baby kale leaves
• 1 ataulfo mango, peeled and sliced
• 1/2 lb salmon sashimi, slice into 10–12 slices
• 1/2 Tablespoon raw honey
• 3 Tablespoons tamari sauce
• 2 Tablespoons olive oil
• 1 teaspoon balsamic vinegar

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Instructions

1. Mix together the honey, tamari sauce, olive oil, and balsamic vinegar to make the salad dressing.
2. Toss dressing with kale leaves and divide into 2 bowls.
3. Top each bowl of salad with mango slices and sashimi.

Nutrition

• Serving Size: 1 bowl