Salmon, avocado and rocket salad recipe
 A creamy avocado, salmon and rocket salad that's full of healthy fats to keep you going. Spiked with a hot and zingy wasabi dressing this is a mega-salad. 175g/6oz sesame seeds, toasted3½ tbsp soy sauce2 tbsp sugar450g/1lb green beans, trimmed2 tbsp rice vinegar2 tbsp spring onions, finely chopped2 tsp fresh ginger, finely choppedsalt, to taste 175g/6oz sesame seeds, toasted 3½ tbsp soy sauce 2 tbsp sugar 450g/1lb green beans, trimmed 2 tbsp rice vinegar 2 tbsp spring onions, finely chopped 2 tsp fresh ginger, finely chopped salt, to taste 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced2 avocados, skin and stone removed, thinly sliced120g/4½oz rocket handful fresh coriander2 tbsp sesame seeds, toasted 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced 2 avocados, skin and stone removed, thinly sliced 120g/4½oz rocket handful fresh coriander 2 tbsp sesame seeds, toasted 1 tbsp rice wine vinegar1 lime, juice only2 tsp wasabi paste1 garlic clove, finely grated 1 tsp fresh ginger, finely grated1 tsp caster sugar3 tbsp sunflower oil 1 tbsp rice wine vinegar 1 lime, juice only 2 tsp wasabi paste 1 garlic clove, finely grated 1 tsp fresh ginger, finely grated 1 tsp caster sugar 3 tbsp sunflower oil Method To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste.Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together.To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans. Recipe tips To make this salad gluten-free, use tamari sauce instead of soy sauce in the sesame paste.