Asian Salad with Soy-Ginger Vinaigrette

By á-4084

Ingredients

• For the Asian Salad:
• 1 (5 oz) package Spring Mix Salad Mix
• 1 thinly sliced carrot
• 1 thinly sliced peeled cucumber
• 3 sheets toasted seaweed, sliced into strips
• 2 teaspoons toasted sesame seeds
• 1/4 cup cilantro leaves
• 1 avocado, sliced, pit removed
• 1/3 cup Blue Diamond Wasabi and Soy Sauce Almonds
• For the Soy-Ginger Vinaigrette:
• 2 tablespoons Rice Wine Vinegar
• 2 tablespoons Tamari or Soy Sauce
• 1/4 cup toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons honey or brown sugar (use brown sugar for vegan)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon black pepper

Details

Adapted from twopeasandtheirpod.com

Preparation

Step 1

Add salad ingredients to a large mixing bowl. Set aside.

2. To make the vinaigrette, place all ingredients in a jar, close tightly and shake vigorously to combine and emulsify.

3. Drizzle the vinaigrette over the salad and serve immediately.