Start of with the dressing so the ginger has enough time to infuse into the sauce. Into a bowl pour the soy sauce and sesame oil. Finely chop up a hunk of ginger, I like it hot so added a teaspoon of chopped ginger.
The smaller of the two chunks went into my dressing.
Leave the dressing to infuse.
Wash the spinach leaves and scatter onto a plate, cube half and avocado and tumble onto the leaves.
Feeling zen yet?
Grab a pair of kitchen scissors and snip the smoked salmon over the salad, the snipping is oddly satisfying.
Do the same with the spring onion, snip it over the salad.
Finally pour the dressing over the salad and enjoy immediately.
For bonus Japanese points eat with chopsticks and relax.