Ok, let’s start with the beginning. A few days ago I was in the mood for a great salad. I mean an epic one, that salad that I would go back to whenever I was in the mood for salad. And I had a few other requirements: to be light, to be made of the things I had on hand at that moment (those ingredients htat were already in the fridge), to be delicious and have a dressing with a powerful taste. I didn’t want to make any of my usual favourites (this, this and this) but still I did not want to invent something completely new.
So, I turned to my good friend, my laptop, and started browsing some of my favourite food blogs for inspiration. And it hit me, when I saw this salad on A Pinch of Yum. I didn’t have all the ingredients and didn’t want to put cucumbers in it, as they are not among my favourite vegetables, but it was a great starting point. I adapted it, and made it my own and it turned out great. It was delicious and refreshing and I was sorry when it was over. It’s definitely going to be a staple this summer, with multiple variations for the main ingredient.
Ingredients (the quantities may vary according to your preferences):
- 250g baby spinach
- 1 large avocado
- 1 box of fish sticks (fish fingers) – 10 pieces
- about 1 inch of ginger
- sesame seed
- ½ cup soy sauce
- 1 tablespoon honey
- lime juice
- 1 teaspoon garlic, minced
- spicy oil
Directions:
Preheat the oven and lay a tray with baking sheet. Put the fish sticks on top of the sheet and sprinkle them with spicy olive oil in which you have previously marinated a couple of minced garlic cloves. Bake the fish sticks according to the instructions on the pack.
In a small bowl mix together the ginger (grated or chopped), the minced garlic, soy sauce, honey, lime juice and sesame seeds.
Put the baby spinach and the chopped avocado in a bowl, add the fish, once it cooled off and add the dressing.
I hope you will enjoy this as much as I did.
Note: Because I used only the ingredients available in my own fridge and shrimps or fresh fish were not there, I had to use the fish sticks. They were really tasty in this salad, but I cannot wait to also try it with seafood or even raw salmon (like the sashimi salad I love from one of my fave restaurants in Bucharest).
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