0.5 cucumber, grated
1g sea salt
60ml pickled ginger juice
25ml rice vinegar
500g watercress, washed and picked
1 cucumber, sliced into 3 inch ribbons
1 baby courgette, sliced into ribbons
Edamame beans, blanched
1 ripe avocado
Tenkasu tempura crunch or fried panko
Pass the grated cucumber though a fine sieve to separate the juice from the pulp. Refrigerate the juice until required. Add the cucumber pulp to the mayonnaise and mix with a spatula. Add the rest of the ingredients except the juice and mix well. Use the juice to adjust the consistency to a light but creamy texture.
Mix all of the ingredients for the watercress salad in a bowl.
Finish with the wasabi dressing.