This bowl is a refreshing mix of fresh, summer ingredients. Raw salmon, just-picked mint, ripe avocado and lettuce are all tossed in a sweet Asian vinaigrette before being topped with crunchy, crushed wasabi peas and sea salt. <br /> <br />The recipe below is a culmination of my Summer rituals. I’ve been walking to the Lobster Trap Fish Market down the street, tending to my porch planters has inspired a lot of recipes using the mint that’s growing blissfully wild, crushing wasabi peas to smithereens as a salad topper is just fun, and is there really anything better than a ripe, creamy avocado? The raw salmon bowl is born.

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