Asian-style Green Vegetable Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Healthy, because
Even smarter
This light salad is packed with flavor from the dressing and full of nutrients from the variety of vegetables the recipe includes.
You can serve over some rice for a more filling meal.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups Asparagus (lower third peeled, woody ends cut off)
- 3 Tbsps soy sauce
- 3 Tbsps fresh Lime juice
- 2 Tbsps vegetable stock
- 3 Tbsps Peanut oil
- 1 ¼ inches fresh ginger (finely chopped)
- 1 tsp toasted Sesame seeds
- 3 Persian Cucumber (about 8 oz., cut lengthways into thin slices)
- 1 ripe Mango (thinly sliced)
- 1 ripe Avocado (pitted, peeled and quartered)
Preparation steps
1.
Blanche the asparagus in boiling salt water for 4 min. Rinse in cold water to stop the cooking and drain.
2.
Whisk together the soy sauce, lime juice, vegetable stock, and some ground black pepper. Stir in the oil and add the ginger and the sesame seeds.
3.
For each portion, arrange some cucumber slices on a plate, top with some asparagus spears, add the mango slices and finish with a piece of avocado and an asparagus spear halved lengthways. Drizzle with the dressing.
lunch seasonal
