The gardens are just starting to offer up fresh lettuces, radishes and even some peas here. While I’m not generally a huge salad fan, it’s impossible to resist all this garden goodness.
Here’s what I had for lunch today – a big green salad with Gardein chick’n strips and a sesame and soy sauce-based dressing.
Here’s the recipe for this quick and flavourful dressing.
1 ½ Tbsp soya sauce
1 ½ Tbsp sherry
1 ½ Tbsp agave nectar
1 ½ Tbsp rice vinegar
1 Tbsp sesame oil
I ½ Tbsp neutral flavoured oil (I used peanut oil)
2 -3 green onions finely chopped
Mix all the ingredients in a jar or small bowl or mug. This recipe makes lots of dressing – enough to dress a whole head of lettuce plus extra veggies. I like mixing my dressings in a jar with a lid so I can store any leftovers easily in the fridge.
Tailor up the salad portion anyway you want. Mine has:
Sliced navel orange
Freshly shelled peas
Other salad additions that would work well with this dressing are: broccoli, green beans, snap peas water chestnuts, carrots, cabbage, kohlrabi, red pepper, bean sprouts, celery, mango
Add some toppings
I topped my salad with Gardein chick’n strips and toasted almonds. The toppings add oomph and flavour but use them as a garnish, not the bulk of your salad.
Other toppings that would work well with this dressing are: plain baked, crispy tofu, plain, firm tofu, seitan, edamame, toasted sesame seeds, sunflower seed, uncooked ramen noodles, cooked rice or mung bean noodles, avocado
This salad is totally customizable. Mix and match ingredients, add as much or as little of whatever as you like. That’s the beauty of cooking from scratch.