Mix GoodLeaf Baby Kale and Micro Spicy Mustard Medley.
Prep additional ingredients and add to green mix.
Add sesame and ginger dressing.
Asian Pickled Cucumber
In medium bowl, whisk together vinegar, soy, sugar and sesame oil. Add sliced cucumbers, scallions to bowl and toss well. Let sit at room temperature for at least 15 mins.
Black Sesame Coated Eggs
Boil eggs until cooked through (8-10 min). Let cool. Remove shells. Roll eggs in a bowl of toasted black sesame seeds to coat.
Sesame Roasted Chickpeas
Preheat oven to 400° F. Rinse and drain chickpeas. Pat dry with paper towel. Combine remaining ingredients and toss chickpeas. Spread out seasoned chickpeas onto baking sheet and roast for 20-30 mins, shaking pan throughout cook time.
Sesame and Ginger Dressing
In a jar, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
|1 Package||GoodLeaf Baby Kale|
|1 Package||GoodLeaf Micro Spicy Mustard Medley|
|1/2 Cup||Asian Pickled Cucumber|
|2||Radishes, thinly sliced|
|4||Black Sesame Coated Eggs, halved|
|3/4 Cup||Sesame Roasted Chickpeas|
|Sesame and Ginger Dressing|
For Asian Pickled Cucumber:
|1||English Cucumber, thinly sliced|
|2||Scallions, thinly sliced|
|1/4 Cup||Rice Wine Vinegar|
|2 tbsp||Soy Sauce|
|1 tsp||Sesame Oil|
For Black Sesame Coated Eggs:
|1 Cup||Black Sesame Seeds, toasted|
For Sesame Roasted Chickpeas:
|1 tbsp||Olive Oil|
|1/2 tbsp||Sesame Oil|
|1/4 tsp||Garlic Powder|
|1 tsp||Sesame Seeds|
|1/2 tsp||Soy sauce|
For Sesame and Ginger Dressing:
|3||Cloves Garlic, minced|
|2 tbsp||Fresh Ginger, minced|
|3/4 Cup||Olive Oil|
|1/3 Cup||Rice Wine Vinegar|
|1/2 Cup||Soy Sauce|