Crab Sushi Salad

I made this when our friends came over for dinner and served it with Quinoa Burgers and Zucchini and Prosciutto Skewers.  We love sushi, so I knew this would be a hit.  The original recipe calls for short grain brown rice, but since we were having quinoa burgers, I wanted to cut out the extra grain.  If we were eating this as a main dish, I’d cook one cup of rice to add.  You can also add diced english cucumber, but I didn’t have any so I left it out.  I absolutely loved the dressing and will be making it to use on other salads.  Kelley was there when I was making it and she was like “You’re really going to make dressing?”.  And then she saw how simple it was…and tasted how good it was!  Even though the dressing is non-fat, the avocado has good fats that help you absorb the nutrients from the veggies. 

Sushi Salad
adapted from Clean Eating Magazine

• 1 tbsp wasabi paste
• 2 tbsp low-sodium soy sauce
• 2/3 cup rice wine vinegar
• 1/2 tsp honey
• 4 nori sheets, quartered and cut into 1/4-inch strips
• 1 large carrot, peeled and thinly sliced, or pre-shredded carrots
• 1 can lump crab meat
• 1 avocado, pitted, peeled and sliced
• 1 mango, peeling and diced
• 4 cups baby spinach

1. In a small bowl or glass measuring cup, whisk wasabi, soy sauce, vinegar and honey. Set aside.
2. Divide spinach among serving bowls or plates.  Top with carrots, mango, avocado, crab, and nori sheets.
3. Drizzle with wasabi-honey mixture.  Serve immediately.

The nori sheets and wasabi paste can be found in the Asian section at the grocery store.