Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette

Baby Bok Choy & Blackberry Salad

Are you feeling it? …………… a whispered promise of Spring? …………… it’s in the air! And though today was a crisp, chilly Carolina day, when a down jacket and warm woolen scarf felt just perfect, there are many assurances that old man Winter is on the verge of passing his icy baton to a lovelier, more gracious player

As I pen this post, I notice the Bradford Pear tree out the living room winter is boasting; it’s wintry bare branches now covered with polka dots of fluffy white blossoms. Daffodils in their cheerful glory are lining boulevards all over town and spiky verdant tulip leaves can be spotted poking up proudly through seemingly lifeless soil as we take our morning walks.

Just yesterday I noticed, with great delight, my blueberry bush, all covered with tiny pale blossoms, definitely a sign of delicious warmer days to come ………………

Yes, it’s coming, for sure, and as I mentally prepare for bare feet, flip flops, short sleeves and sunscreen, I’m also getting psyched up in a culinary sense. I’m dreaming of delightful spring and summer produce soon to be abounding in local markets …………….. I can hardly wait to get re-aquainted after a long winter respite. Though we enjoy salads all year long , a hint of Spring in the air and lovely fresh ingredients piled high at green markets and farmer’s stands ………….. well, let’s just say they send me into salad making nirvana! 

Baby Bok Choy & Blackberry Salad (3)
I hope you enjoy this delicious betrothal-of-Spring salad as much as we did. The greens are sweet and tender with lovely butter lettuce and cilantro. Thinly sliced ribbons of baby boy choy give a crisp crunch along with a nice green contrast. Sliced cucumber and avocado add more layers of deliciousness and texture. Sweet blackberries, as you can see, make the salad just pretty as a picture!

Baby Bok Choy & Blackberry Salad (2)

The dressing is the crowning glory though for this fabulous salad. Bright green, fresh and flavorful describe it perfectly. With basil*, lemon juice, rice vinegar, ginger and honey as the featured stars, the vinaigrette perfectly compliments the vibrant green salad. I’m serving this tonight with pan-seared salmon but it can also stand alone for lunch with crusty warm bread or a bowl of soup. It would make a family dinner quite special and would have no problem gracing the table for your fanciest guests.

Baby Bok Choy & Blackberry Salad (1)
Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette
The greens are sweet and tender with lovely butter lettuce, and thinly sliced ribbons of baby bok choy give a crisp crunch along with a nice green contrast.
Recipe type: Salad
  • Ingredients for the vinaigrette:
  • 1 cup fresh basil leaves, packed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 6 tablespoons honey
  • 1 tablespoon fresh finely grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup canola oil
  • Ingredients for the salad:
  • 6-8 cups butter lettuce
  • 3 small baby bok choy, thinly sliced
  • 1 cup fresh cilantro leaves
  • ½ medium English (seedless) cucumbers, halved and thinly sliced
  • 1 medium avocado, cored, peeled, quartered lenthwise and thinly sliced crosswise
  • ½ medium red onion, halved and thinly sliced
  • ½ pint blackberries
  • ½ cup toasted, salted cashew halves
  1. For the vinaigrette, combine all vinaigrette ingredients, except the oil, in the bowl of a food processor. Puree mixture until smooth.
  2. With motor running slowly add both oils. If too thick add a bit of water.
  3. Taste and season with a bit more salt and pepper if needed
  4. For the salad, combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
  5. Divide evenly onto 4 salad plates.
  6. Scatter with the cucumber, avocado, red onions and blackberries.
  7. Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.


  1. says

    Chris, you are spewing Spring into the air. Those gorgeous, black, pump berries on this salad are just screaming for me to put a fork into it!!! Hope the baby is still getting hugs from you… not short her!!!

  2. says

    Oh my goodness!! This salad just screams spring. LOVE the avocado dressing, but those blackberries just pop off the page. I’m enjoying gorgeous here in San Diego, my roses have buds forming and I’ll have actual flowers in about 3 weeks! Its coming!

  3. says

    This salad looks and sounds delicious! We are still in winter wonderland here. Still in the 20’s with long johns and winter coats…boo! I’m hoping spring is on the way, since it is officially spring ;)

  4. says

    This looks and sounds delicious! I have been on a salad/soup kick lately. It is still winter wonderland here. Still in the 20’s. I’m hoping spring will come soon, since it is officially spring :)

  5. says

    With that salad it would be easy to imagine that spring is right around the corner! I may have to make it on Monday and just not look out of my window at the snow we’re supposed to get. :)

  6. says

    Your blackberries look so plump and delicious. Great salad! I love all the ingredients and the addition of Bok Choy which I’ve never added to my salads before but will now. Nice viniagrette too!

  7. says

    This looks so delicious. I feel like I could just reach out and pick one of those blackberries.

    Our Trader Joe’s has basil pots that I trim for a basil “bouquet”. It re-sprouts in a jelly jar vase and I just plant it back in a pot. I have it fresh all summer for $3, however I do not cook for a large family anymore, but it works for me.

  8. says

    Chris, you always have stunning ideas when it comes to salad (and lots of other stuff, I have to be honest!)… You amaze me every time! Really SUPERBE!

  9. says

    This salad does say ‘SPRING’! I became envious when you mentioned the little white things on your Bradford Pear…then I remembered…your are in Carolina. We still have snow in the forecast for Sunday night into Monday. Currently calling for 3-6″ in our part of PA.

  10. says

    Can you make some of your springlike weather backtrack to the Midwest? We’re expecting up to 9 inches of snow tomorrow…ugh. It just makes your salad look even better…the berries have won me over :)

  11. says

    I enjoy, admire and love all your Posts, Chris, but I must admit, your salads are the best. The combos are unique and the dressing always something special. This is definitely a salad that I will use this Spring and I am especially intriqued by the dressing. Thanks for giving other suggestions for its use. I’m behind in reading and commenting on your Post, so overwhelmed since selling this house and readying myself to return to Colorado. But, Moving Day is Monday so I should be back to normal – whatever that is – in a week or two and will catch up. I hope that new little girl continues to thrive.

  12. says

    Love how spring-y this is! And I wish we had a touch of spring in the air. Instead we have the coldest temperatures we’ve had all winter. Yay! :D

    Anyway, the salad looks great! Love the berries. :)

  13. says

    Boy, the calendar says springs, but the weather still says winter – it’s snowing here! Looks like we’re going to get at least half a foot. ;-( But later this week the temperature will be in the 60s! Perfect weather for this salad. Super combo of flavors here – really nice. Thanks.

  14. says

    Gorgeous colorful Spring salad-love the plump blackberries and your salad dressing!
    I find so much inspiration from our warm weather produce and farmer’s markets-so happy it’s right around the corner;-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: