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Baby Bok Choy & Blackberry Salad w/ Avocado-Basil Vinaigrette

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.

Prep Time
3 hrs 15 mins
Cook Time
3 hrs 15 mins
Course: Salad

Ingredients

  • Ingredients for the vinaigrette:
  • 1 cup fresh basil leaves packed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 6 tablespoons honey
  • 1 tablespoon fresh finely grated ginger
  • 1 teaspoon Sriracha
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup canola oil
  • Ingredients for the salad:
  • 6-8 cups butter lettuce
  • 3 small baby bok choy thinly sliced
  • 1 cup fresh cilantro leaves
  • ½ medium English seedless cucumbers, halved and thinly sliced
  • 1 medium avocado cored, peeled, quartered lenthwise and thinly sliced crosswise
  • ½ medium red onion halved and thinly sliced
  • ½ pint blackberries
  • ½ cup toasted salted cashew halves

Instructions

    Cup of Yum
  1. For the vinaigrette, combine all vinaigrette ingredients, except the oil, in the bowl of a food processor. Puree mixture until smooth.
  2. With motor running slowly add both oils. If too thick add a bit of water.
  3. Taste and season with a bit more salt and pepper if needed
  4. For the salad, combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
  5. Divide evenly onto 4 salad plates.
  6. Scatter with the cucumber, avocado, red onions and blackberries.
  7. Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.