Fresh, flavourful, and protein-packed—this Salmon Sushi Salad is your new go-to for a nourishing, satisfying meal! Crispy air-fried salmon, crunchy veggies, and creamy avocado come together with a spicy sriracha-yogurt dressing for the ultimate sushi-inspired bowl. Served with a refreshing glass of Strawberry Watermelon Collagen for a skin-loving boost.
Ingredients
150g salmon, cut into cubes
Salt & pepper, to taste
2 small Lebanese cucumbers, sliced
½ cup shelled edamame
¼ red onion, thinly sliced
¼ avocado, cubed
¼ cup plain protein yoghurt
1–2 tsp sriracha
2 tsp soy sauce
1–2 tsp furikake seasoning
½ tsp toasted sesame oil
1 glass water + 1 scoop Strawberry Watermelon collagen
Method
Season the salmon cubes with salt and pepper, then air-fry at 180°C for 6 minutes.
Bring a small pot of water to a boil, add the edamame, and cook for 2 minutes. Drain well.
In a large bowl, combine all ingredients and mix well to coat everything in the sauces. Serve with extra furikake on top.
Stir the collagen into the water until dissolved and serve on the side. Enjoy!
Macros
Calories: 561
Fat: 24.9g
Carbs: 44.1g
Protein: 47.7g
