2 Shepard avocados, halved and thinly sliced lengthways
1 carrot, cut into julienne
1 small turnip or 12cm piece of daikon, cut into julienne
1 Lebanese cucumber, cut into julienne
1 small pomelo, broken into segments
½ small iceberg lettuce, shredded
4 spring onions, shredded
1 small bunch of coriander, coarsely chopped
¼cupthinly sliced pickled ginger
200gthinly sliced sashimi salmon
Crushed roasted peanuts and roasted sesame seeds, to serve
Five spice plum dressing:
½cup Chinese plum sauce
1tbsp finely grated ginger
½tbspfive spice powder
To make the dressing, whisk ingredients in a bowl to combine, add 1-2 tbsp water to thin to drizzling consistency and set aside.
Heat vegetable oil in a saucepan over medium-high heat to 180C. Deep-fry wonton strips in batches, until golden brown. Blot on paper towel and season to taste with salt and a little five spice.
Arrange noodles, vegetables, fish and herbs on a platter and fan the avocado out in the centre. Drizzle with dressing to taste in a circular motion, scatter with crushed peanuts and sesame seeds and serve. Get each person to toss the salad with chopsticks to combine and bring on good luck for the new year – the higher the toss, the more luck you will have.