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.
Calories:
Ingredients
- 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
Instructions
- For the vinaigrette, combine all vinaigrette ingredients, except the oil, in the bowl of a food processor. Puree mixture until smooth.
- With motor running slowly add both oils. If too thick add a bit of water.
- Taste and season with a bit more salt and pepper if needed
- For the salad, combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
- Divide evenly onto 4 salad plates.
- Scatter with the cucumber, avocado, red onions and blackberries.
- Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.
