Salads

Salad Recipes by Julie Morris

Chinese Chop Salad


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Chinese Chop Salad

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A healthy makeover of a chinese chicken salad, this fresh preparation offers substantial amounts of protein of the plant-based variety. The Nama Shoyu and mung beans helps establish a Chinese tone within the dish, and the addition of goldenberries adds a sweet/tart juxtaposition that literally explodes with flavor against the crisp greens.

INGREDIENTS:

(For the dressing):
1½ Tbsp yacon syrup, or agave nectar
2½ Tbsp Nama Shoyu, or soy sauce
1½ Tbsp apple cider vinegar
1 Tbsp + 1 tsp fresh ginger, grated
1 whole red jalapeño pepper, minced (with or without seeds)
¼ cup hemp oil or olive oil
¼ cup sesame seeds
2 Tbsp fresh squeezed orange juice

(For the salad):
4 cups chinese cabbage, shredded
6 cups romaine lettuce shredded
¼ cup scallions, white and green parts
1 cup snow peas
2 cups mung bean sprouts
¾ cup sliced or chopped almonds
1/2 cup goldenberries (substitute mandarin oranges if goldenberries are unavailable)


DIRECTIONS:

To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy as possible. Set aside.
In a large bowl, chop and combine all salad ingredients. Toss with dressing just before serving.

Serves 4.

©2009 www.JulieMorris.net



Asian Carrot Avocado Salad (with Ginger Dressing)

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A quick and easy salad with an exquisite balance of Asian-influenced flavor. An all-time favorite recipe!

INGREDIENTS:

For the salad:

4 cups grated carrots
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 green onion, sliced (white and 1 inch of green parts)
1/2 cup raw sesame seeds, with 2 Tbsp set aside
1 medium avocado, chopped

For the dressing:

2 Tbsp flax seed oil
3 Tbsp lime juice
1 1/2 Tbsp Nama Shoyu (or soy sauce)
1 Tbsp fresh ginger, minced
1 Tbsp ground coriander
1 Tbsp agave nectar

DIRECTIONS:

Toss: Grate carrots and toss in a large bowl with parsley, cilantro, green onions, and sesame seeds (reserving 2 Tbsp of seeds). Set aside.

Blend: In a food processor, blend oil, lime juice, Nama Shoyu, ginger, coriander, and agave nectar.

Combine: Pour dressing over salad, and toss well. Gently fold in avocado, and sprinkle reserved sesame seeds on top before serving.

Serves: 3-4

©2008 www.juliemorris.net

Raw, Vegan, Gluten-Free, Low Sugar

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