Salmon Avocado Salad with Lychee & Sesame Dressing
A fresh, fancy twist on a classic Asian favorite—healthy, easy, and surprisingly sweet!
If you’re hopping on the New Year health train, love Asian-inspired dishes, or simply wondering what to do with lychee—this salad is your answer.
Raw salmon and creamy avocado are always a match made in heaven. Add lychee for a sweet, seasonal touch and finish it off with a fragrant sesame dressing. It’s like sushi in salad form (and trust me, I’m sushi-obsessed!).
My love for sushi even turned my husband into a fan. On a recent trip to Moscow, I ate more sushi than ever before—and not your typical sushi, either. Moscow has a wild sushi scene. You’ll find sushi places on every corner, and they’ve created their own version of it: Russian-style sushi. Think rolls with cream cheese, buckwheat, Kamchatka crab, even pesto. It’s fusion at its finest—creative, cozy, and so satisfying.
Inspired by that fusion spirit, I came up with this salad. It combines the buttery texture of salmon and avocado with juicy lychee, all tied together with a nutty sesame-soy dressing. Not only is it delicious, but it’s also packed with omega-3s, protein, fiber, and vitamins.
Here’s how to make it:
Ingredients (Serves 2):
🥑 250g raw salmon (sashimi grade)
🥑 2 ripe avocados
🥑 150g fresh lychee, peeled and pitted
Sesame Dressing:
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 tsp sesame oil
• 2 tsp white sesame seeds
• 1 tsp black sesame seeds
• 2 tsp chopped chives
• ½ tsp wasabi powder
• ½ tsp ground ginger
• Pinch of cayenne pepper
Instructions:
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Dice the salmon, avocado, and lychee.
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Whisk all the dressing ingredients together.
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Toss the salad gently with the dressing. Let it sit for 10 minutes.
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Use a food mold to plate it beautifully—or just serve it fresh in a bowl.
Keep leftovers in the fridge for up to 2 days (if you have any!).
