Asian Inspired Salad
A stunning, flavour-packed hearty salad that doubles as an entrée.
Ingredients
Salad
- 1 Pack GoodLeaf Sweet Spinach
- 1 Pack GoodLeaf Kick'n Mustard Microgreens
- 1/2 Cup Asian pickled cucumber (see recipe below)
- 2 Radishes, thinly sliced
- 4 Black Sesame Coated Eggs, halved (see recipe below)
- 3/4 Cup Sesame Roasted Chickpeas (see recipe below)
- Sesame & Ginger dressing (see recipe below)
For Asian Pickled Cucumber
- 1 English Cucumber, thinly sliced
- 2 Scallions, thinly sliced
- 1/4 Cup Rice Wine Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tsp Sesame oil
For Black Sesame Coated Eggs
- 4 Eggs
- 1 Cup Black Sesame Seeds, toasted
For Sesame Roasted Chickpeas
- 16 oz Chickpeas
- 1 Tbsp Olive Oil
- 1/2 Tbsp Sesame Oil
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Salt
- 1 Tsp Sesame Seeds
- 1/2 Tsp Soy Sauce
For Sesame & 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
- 2 Tbsp Honey
- 1/4 Cup Water
Instructions
Mix GoodLeaf Sweet Spinach and Kick’n Mustard Microgreens.
Prep additional ingredients and add to green mix.
Add sesame ginger dressing and enjoy!
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 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.
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