Ready in: 1 hour 10 min | Serves: 4

Ingredients

8 oz / 225 g (approx.) skinless sushi-grade salmon fillet
1 tbsp / 15 mL chopped fresh cilantro
1 tbsp / 15 mL lemon juice
Pinch salt
Half avocado, cut in 8 thin slices
1 cup / 250 mL red cabbage microgreens

Slaw
1-1/2 cups / 375 mL finely chopped savoy cabbage
(about 5 leaves)
1/3 cup / 75 mL shredded radishes (about 3 radishes)
1/3 cup / 75 mL packed red cabbage microgreens
1/4 cup / 60 mL cooked shelled edamame beans
1 green onion, sliced

Dressing
2 tbsp / 30 mL unseasoned rice vinegar
2 tbsp / 30 mL olive oil
2 tsp / 10 mL Dijon mustard
1 tsp / 5 mL sugar
1/4 tsp / 1 mL salt
Pinch freshly ground pepper

Preparation

1. For Dressing, in medium bowl, whisk together vinegar, oil, mustard, sugar, salt and pepper. Set aside 1 tsp/5 mL.

2. For Slaw, add cabbage, radishes, microgreens, edamame and onion to bowl with Dressing, tossing to coat. Refrigerate for 30 minutes or up to 1 hour.

3. Cut salmon into small dice. Just before assembling salads, toss with cilantro, lemon juice and salt.

4. To build salads, use ring mould (see How to Make Salad Towers, below) to make stacks of avocado, Slaw and ceviche.

5. Dip microgreens in reserved Dressing; arrange atop salad towers.

How to Make Salad Towers 

A) Stack 2 slices of avocado on top of each other; use a ring mould (or empty tomato-paste can with both ends removed) to cut out circles of avocado (discard what's left).

B) Spoon 1/4 of the Slaw on top of avocado in mould.

C) Use fingers, a small bottle or shot glass to tamp down tightly.

D) Spoon 1/4 of the salmon ceviche into mould and tamp down firmly.

E) While pressing down on ceviche, lift ring mould up to leave a tower of avocado, Slaw and ceviche.

Photography (completed tower), Mark Schultz.