Big Green Salad
Salads • Russian
Description
Chef John Smith's recipe for the restaurant Green Leaf Bistro.
Ingredients
- Avocado 5 oz
- Corn Salad 0 oz
- Pak choi salad 0 oz
- Arugula 0 oz
- Mini vegetables 0 oz
- Sun-Dried Tomatoes 0 oz
- Sunflower Seeds 0 oz
- Kung Pao Sauce 0 fl oz
- Tahini 0 oz
- Olive Oil 0 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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