Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette
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Prep Time
3 hrs 15 mins
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Cook Time
3 hrs 15 mins
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Course
Salad
Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette
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The greens are sweet and tender with lovely butter lettuce, and thinly sliced ribbons of baby bok choy give a crisp crunch along with a nice green contrast.
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Ingredients
- Ingredients for the vinaigrette:
- 1 cup basil packed, fresh leaves
- 3 tablespoons lemon juice fresh
- 2 tablespoons rice wine vinegar
- 6 tablespoons honey
- 1 tablespoon ginger fresh finely grated
- 1 teaspoon sriracha
- 1 teaspoon garlic finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper freshly ground
- ¼ cup extra virgin olive oil
- ½ cup canola oil
- Ingredients for the salad:
- 6-8 cups butter lettuce
- 3 baby bok choy thinly sliced, small
- 1 cup cilantro fresh leaves
- ½ medium English seedless cucumbers, halved and thinly sliced
- 1 avocado cored, peeled, quartered lenthwise and thinly sliced crosswise, medium
- ½ red onion halved and thinly sliced, medium
- ½ pint blackberry
- ½ cup toasted salted cashew halves
Instructions
- For the vinaigrette, combine all vinaigrette ingredients, except the oil, in the bowl of a food processor. Puree mixture until smooth.
- With motor running slowly add both oils. If too thick add a bit of water.
- Taste and season with a bit more salt and pepper if needed
- For the salad, combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
- Divide evenly onto 4 salad plates.
- Scatter with the cucumber, avocado, red onions and blackberries.
- Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.
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