There are a few things in life that are really worth investing in. My “top three” include my family, my career, and my health. In my opinion, nothing can replace quality time with loved ones, and since my health is the foundation for the rest of my life, taking care of my body is absolutely critical.
That’s where this anti-inflammatory sushi salad comes in.
We all know that eating more fresh, seasonal vegetables is critical for good health so this Japanese-inspired salad takes advantage of several powerhouse ingredients combined with a zesty balsamic-sesame dressing.
Ingredients and benefits:
- Leafy greens: great source of iron and calcium.
- Cucumber: hydrating and full of antioxidants and B-vitamins.
- Carrots: great source of antioxidants and fiber.
- Scallions/green onions: great source of phytochemicals that support the immune system.
- Avocado: provide healthy fats that aid in the absorption of nutrients from the salad.
- Nori: Nori is an edible seaweed that has been dried and toasted. It is high in iron, iodine, and a good source of plant-based protein.
The only other thing you’ll need is a high-quality chef’s knife. As someone who’s worked in a variety of restaurants and commercial kitchens, as well as preparing food in my own and others’ home kitchens, I’ve worked with my share of poor knives. And, let me tell you, a high-quality knife is definitely on my list of things worth investing in!
Here’s why a high-quality knife matters:
- A high-quality knife is going to do a better job of slicing food, which (along with proper knife skills) means you’ll have much less of a risk of slicing your hand. Trust me on this one. 😉
- A high-quality knife is not only going to be easier to work with, but it will help you to cut food faster, resulting in less time spent in the kitchen and more time spent focusing on other things in life.
- A high-quality knife is also going to last a lifetime so it’s worth the investment and can actually be less expensive in the long run compared to buying cheap, crummy knives.
This is where my friends at Kamikoto Knives come in. One of my favorite high-quality chef’s knives is the Kamikoto Santoku, a 7-inch handmade steel knife. Their knives feature high-grade Niigata steel from Japan, and each blade completes a rigorous quality assurance process, and is tested and retested to ensure it meets the distinction and caliber of Kamikoto.
In particular, I love how comfortable this knife is to handle and work with, which makes it so much easier when you’re doing a lot of chopping or batch cooking. (And, if you don’t believe me, you can check out these other glowing reviews on Amazon. Seriously. This company is the best.)
So, now it’s time to grab your knife and let’s get slicing!
This post is in collaboration with Kamikoto Knives, but all opinions here are my own.
This anti-inflammatory sushi salad is refreshing as a light lunch or side salad for dinner. To make it a heartier meal, pair it with your favorite protein source (grilled salmon or tempeh would be delicious!)
- 4 cups leafy greens
- ½ medium cucumber, sliced into matchsticks
- 1 medium carrot, peeled and sliced into matchsticks
- 1 medium avocado, pitted and sliced
- 2 (8-by-8 inch) sheets dried nori, sliced into matchsticks
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon coconut aminos (or substitute tamari)
- 1 medium scallion, chopped
- 1 tablespoon sesame seeds
- Divide greens between two bowls and top with cucumber, carrots, avocado, and nori.
- Mix olive oil, sesame oil, balsamic vinegar, and coconut aminos together.
- Drizzle dressing over the salad and top with chopped scallions and sesame seeds.
- Enjoy immediately!