Sushi Salad

• 1 sweet red pepper, cut into strips
• 1 avocado, cut into chunks
• 4 green onions, sliced
• 227 g pollock, legs cut into chunks (king crab-flavoured )
• 14 cup drained pickled ginger, chopped (50 mL)
• 142 g wasabi arugula (President's Choice brand is great)
• 2 tablespoons rice vinegar (30 mL)
• 2 tablespoons pickled ginger liquid (30 mL)
• 14 cup canola oil (50 mL)

1. Place peppers, avocado, green onions, crab and ginger in large bowl, setting aside a little bit of each to use as garnish later.
2. Add wasabi arugula; toss to combine.
3. In small bowl, whisk together rice vinegar, pickled ginger liquid, sesame oil and canola oil.
4. Pour over salad; toss to coat.
5. Top with reserved garnish; serve immediately.

sweet red pepper, avocado, green onions, pollock, ginger, wasabi arugula, rice vinegar, ginger liquid, canola oil

Taken from www.food.com/recipe/sushi-salad-459661 (may not work)