Crunchy vegetable and fish salad

Ingredients

• 4 baby radishes
• ½ fennel bulb
• 1 small green apple
• 1 carrot
• ½ avocado, diced
• 1 head baby butter or cos lettuce, leaves separated
• ¼ cup coarsely chopped coriander leaves and stalks
• 4 garlic chives, thinly sliced
• 200 g sashimi grade tuna or salmon, thinly sliced

Dressing

• 60 ml (¼ cup) fish sauce
• 60 ml (¼ cup) rice vinegar
• 2 tbsp white sugar
• 2 garlic cloves, finely chopped
• ½ long green chilli, finely chopped
• 2 tbsp lime juice

Instructions

1. For the dressing, place the fish sauce, vinegar, sugar and 125ml (½ cup) water in a small saucepan over medium heat and stir to combine. Bring to just below boiling point, then remove from the heat and set aside to cool. Stir in the garlic, chilli and lime juice.
2. Meanwhile, finely slice the radishes, fennel and apple, then cut the carrot into batons and dice the avocado.
3. To serve, arrange the lettuce leaves on the base of a large serving plate and scatter the vegetables and herbs over the top. Place a piece of tuna on the top of each lettuce leaf, then drizzle the dressing over the top, with the remainder served in a small bowl.

Photography by Kitti Gould.

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