This oil-free dressing gives a vibrant quality to everything it coats. Add some thin slices of sashimi-grade raw tuna to turn this side dish into a light supper.
For the ponzu dressing
1 ½ tbsp lime juice
1 ½ tbsp lemon juice
5 tbsp light soy sauce
1 tbsp caster sugar
2 tbsp rice vinegar
For the salad
200g sugar snaps
1 small iceberg lettuce, in chunks
Large handful watercress leaves
6 breakfast radishes, cut into fine rounds using a mandolin
150g daikon, peeled and cut into fine rounds using a mandolin
1 ripe avocado, halved and roughly chopped
10g chives, chopped into 5cm lengths
For the sauce, combine all the ingredients in a pan and bring to the boil. Remove from the heat and leave to cool and infuse for at least 2 hours. Strain before using.
Bring a pan of water to the boil, add the sugar snaps and blanch for 30 seconds, drain and refresh under ice-cold water. Cut diagonally in half.
Mix the leaves with the radish, daikon, avocado and sugar snaps. Toss the dressing over the salad and serve with the chives.Reuse content