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Ensalada de salmón ahumado, naranja y vinagreta de wasabi

Categoría
Ensaladas y vegetales
Dificultad
Medio
Porciones
3

Ingredientes

  • 200 gramos de lechugas variadas
  • 1 cebolla tierna
  • 200-250 gramos de salmón ahumado
  • 2 naranjas
  • 12 nueces
  • 1 cucharadita de semillas de sésamo negro
  • Para la vinagreta de Wasabi:
  • 30 gramos de aceite de girasol
  • 15 gramos de vinagre de arroz
  • 10 gramos de aceite de sésamo
  • 20 gramos de salsa de soja
  • 10 gramos de zumo de limón
  • 15-20 gramos de pasta de wasabi
  • 5 gramos de azúcar glas
  • 1 cucharadita de mostaza Dijon

Preparación

  1. Para la ensalada: Lavar y escurrir las hojas verdes.
  2. Pelar la cebolla y picarla en juliana.
  3. Por otro lado, pelar las naranjas y extraer los gajos.
  4. Cortar las láminas de salmón ahumado en dos o tres trozos cada una, según el tamaño que tengan.
  5. Colocar todo en una ensaladera y finalmente agregar las nueces y las semillas de sésamo.
  6. Para la vinagreta de Wasabi:
  7. En un bol colocar el aceite de girasol, el vinagre de arroz, el aceite de sésamo, la salsa de soja y el zumo de limón.
  8. Añadir también la pasta de wasabi y el azúcar glas, mezclar bien con una varilla pequeña o con un tenedor.
  9. Añadir la mostaza y volver a batir para emulsionar.
  10. Tips: El wasabi previene el crecimiento de células cancerígenas que se encuentran en el estómago.