Asian Chopped Salad for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Asian Chopped Salad for the week sits in the Salads section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ½ cup Sesame Ginger Dressing
- 1 cup sugar snap peas, strings removed
- 6 cups mixed salad greens, the cook like a combination of Romaine lettuce and baby arugula
- 2 Persian cucumbers, thinly sliced
- 1 medium Hass avocado, peeled, seeded, and cubed
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup shelled dry-roasted and salted pistachios
- 2 tablespoons minced chives
Method
Puree up some sesame ginger dressing or grab your bottle from the fridge. Make sure you have at least a ½ cup of dressing.
Leave the sugar snap peas by blanching or microwaving: Blanch them by adding the sugar snap peas to a small saucepan filled with boiling water for about 30 seconds and they’re bright green OR microwave them in a microwave-safe bowl for 45 to 60 seconds until tender-crisp. (You can use a small Anyday bowl .)
Dunk the sugar snap peas in an ice bath to chill. Then, pour off the sugar snap peas and chop each pod in half.
Throw the salad greens and prepared vegetables in a large salad bowl. Salt the veggies with salt and pepper.
Spoon on the sesame ginger dressing and toss well. Taste for seasoning and add more dressing or salt and pepper as needed.
Scatter the pistachios and chopped chives on top and serve!
Kitchen notes
- How to make this a main dish salad: If you’re looking for a one-bowl meal, you can add some protein to this chopped salad recipe to turn it into a hearty entree.
- Some of a reliable additions include Ollie’s Cracklin’ Chicken , crisped up Instant Pot Carnitas or Kalua Pig , or leftover Perfect Steak .
- To keep it meat-less, you can add some chopped up hard-cooked eggs .
