Asian-Inspired Salad
This is my very favorite salad. I adore this combination of flavors and textures. When I prepare it, I usually make at least three big bowls of it (leaving out the dressing), so I can easily grab it for the next meal. There are also so many different types of veggies that are delicious additions as well, which makes it versatile and easy to throw together.
Ingredients:
3 cups romaine lettuce, chopped
2 cups spinach, chopped
1 cup red and/or green cabbage, sliced
1/4 cup carrots, shredded
2 green onions (or 1/8 cup red onions), thinly sliced
3 tablespoons cilantro, chopped
2 tablespoons almonds, sliced
1/2 avocado, cubed
Other optional ingredients: diced cucumbers, sliced red bell pepper, sliced sugar snap peas or snow peas, shitake mushrooms, sliced fresh mint leaves, or sliced baked tofu.
Add lettuce and spinach to a bowl and top with remaining ingredients.
Dressing:
1 tablespoon olive oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 teaspoons maple syrup (or honey)
2 teaspoons Bragg’s or coconut aminos
Optional: 1/2 teaspoon sesame seeds, 1/8 teaspoon of minced garlic, 1/8 teaspoon minced fresh ginger, black pepper or red pepper flakes to taste.
Combine all ingredients in a jar with tight fitting lid and shake well. Or blend well in a small blender such as a Magic Bullet. Pour over salad.