This sushi salad makes a perfect summer supper or easy lunch

  • 5mins
  • 2
  • Easy


  • 2 handfuls of herb salad mix
  • 225g/8oz cucumber, cut into batons
  • 3 spring onions, trimmed and sliced
  • 1 x (170g) can of white crabmeat, drained
  • 2.5cm/1 inch piece of fresh root ginger, peeled and grated
  • 1 red chilli, deseeded and chopped
  • 1 (20g) pack fresh coriander leaves, roughly chopped
  • 15ml/1 tbsp of sweet chilli sauce
  • zest and juice of 1 lime
  • salt and freshly ground black pepper
  • ½ sheet of nori, finely sliced


To make the sushi salad:

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 together with the chilli sauce and lime zest and juice. Season to taste.

Drizzle the dressing over the salad and scatter over that nori. Serve with lime wedges as garnish.

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