Big Green Salad
⏳ Time
15 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Chef John Smith's recipe for the restaurant Green Leaf Bistro.
Ingredients
- Avocado - 3.5 oz
- Corn Salad - 1.1 oz
- Pak choi salad - 1.1 oz
- Arugula - 1.1 oz
- Mini vegetables - 2.1 oz
- Sun-Dried Tomatoes - 1.8 oz
- Sunflower Seeds - 0.4 oz
- Kung Pao Sauce - 1 fl oz
- Tahini - 1.1 oz
- Olive Oil - 1 fl oz
- Ponzu sauce - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the avocado, remove the pit, and slice it into thin wedges.
Step 2
Separate the bok choy into leaves. Mix all types of greens together and place them in a salad bowl.
Step 3
Top the leaves with avocado and coarsely chopped sun-dried tomatoes. Sprinkle with seeds.
Step 4
For the dressing, whisk together hoisin sauce, tahini paste, olive oil, and ponzu sauce until smooth. Add salt and pepper to taste, if needed.
Step 5
Drizzle the salad with dressing and sprinkle with sunflower seeds.
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