Asian Salad With Sesame Vinaigrette. I’m still getting used to our new home and its wholly inconvenient kitchen; thus, my motivation to create new raw easy salad recipes has been gobbled up by the ease of eating out.
In the process of exploring the local fare, we found a place called Maggie’s that makes the most amazing cinnamon rolls large enough to eclipse the sun. I’ve been eating a lot of cooked food during the move and, while settling in, way more than I like. But I’m trying not to feel guilty about cleaning every speck of frosting off the fork between bites of warm, cinnamony dough.
But I also know that splurging on cinnamon rolls and other cooked comforts like Pizza and cookies won’t get me closer to fulfilling my dreams. So in an effort to realign my diet, I created a nutrient-dense powerhouse on our minuscule counter the other day: Asian Salad with Sesame Vinaigrette. It’s so good I’ve eaten it three days in a row–and when competing with Maggie’s Buns, that’s saying a lot.
Fresh Asian Salad with Sesame Vinaigrette
- 1 small head lettuce sliced
- 2 large mushrooms sliced
- 1 handful green beans
- 1 medium onion (optional) thin sliced
- 1 tablespoon pumpkin seeds
- 1 teaspoon raw sesame oil
- 2 teaspoons raw apple cider vinegar
- 1 pinch ground ginger
- 1 pinch sea salt to taste
- 1 pinch ground pepper to taste
- Prep the first 4 ingredients (3 if omitting onion) and combine them together in a bowl. In a small dish or jar, whisk together oil, vinegar and ground ginger. Pour dressing over salad mixture, toss, and add salt and pepper to taste.
- Eat straight from the bowl or divide into two plates and serve as a starter salad. Top with pumpkin parmesan if desired.
- Devour and enjoy!