Submitted by: Jessica Flatley
If you know me, we have already established that I love salads but hate a boring routine. You also know that I enjoy experimenting with “build-a-salad” recipes to keep things(literally) fresh and exciting. This salad might be the most colorful, beautiful salad I have ever created. The fact that it tastes as good as it looks is shocking, but true. I developed this recipe while on my early January cleanse but continue to enjoy it as another staple in my salad routine. It was inspired by my love of salads with ginger dressing at sushi restaurants. When I opt for sushi, half the reason is the salad 🙂
This salad strikes a delicate balance of taste, color and consistency. The arugula provides the standard leafy green base of the salad, but gives it a peppery and bold taste. The red cabbage lends a gorgeous purple color but more importantly, contributes the crunchy yet watery factor (as does the cucumber and radish). The radish also adds a kick of spice! The tomatoes and sprouts add a soft flavor and consistency, while the avocado’s healthy fats contribute the perfect amount of creamy texture. Top that off with my favorite Asian ginger dressing and you have a delicious, nutritious and beautiful salad. If you need a protein, add some grilled chicken, turkey or tuna! I promise you don’t need cheese…I know you think you do, but you really don’t.
Check out the original post for more photos and information on this delicious Asian Ginger Salad!
Asian Ginger Salad
Fresh From the Market:
- 1 c. Arugula
- 1 c. Red Cabbage (shredded)
- 2 tbsp. Radishes (sliced)
- 1/4 c. Cucumbers (sliced)
- 1/4 c. Tomatoes (sliced)
- 1/2 c. Alfalfa Sprouts
- 1/4 c. Avocado (sliced)
From the Pantry or Fridge:
- 2 tbsp. Gluten Free Ginger Dressing
- Follow the steps above to build your salad. Shred
Have leftover ingredients? Check out these other recipes to make use of your fresh produce!