A Really Good Salad
I know it’s silly to title this post “A Really Good Salad” but the truth is, this is just that! After all of the wonderful festivities over the past few weeks Taylor and I were both craving something light and fresh. This salad fit the bill! It’s full of all of my favorite things; crispy chickpeas, hard boiled eggs, crunchy radishes, spicy daikon, toasted sesame seeds (a lot of them!) avocado and a flavorful soy-sesame dressing that is quickly becoming a household favorite. We tossed everything with a mixture of asian greens and peppery arugula for a light and satisfying meal. Feel free to use spinach and whatever else you have on hand. This isn’t even really a recipe but just more of a guide on how to build “a really good salad.” I hope you all enjoy this fresh and flavorful dish as much as we do. If there’s one thing to follow closely here it’s the dressing, everything else is free game! Try adding roasted chicken, grilled tofu, or even salmon. Go wild!
Cheers from Tumbleweed Farm.
A Really Good Salad
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 2Soy-Sesame Dressing
- 3 scallions, diced
- 1/4 cup toasted sesame oil
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon pure maple syrup
- 1 tablespoon freshly grated ginger
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons tahini
- 2 teaspoons toasted sesame seeds
- 2 tablespoons peanut oil
- 1/2 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1/4 teaspoon kosher salt
- 2-3 tablespoons toasted sesame seeds (both white and black work here!)
- 2 hard boiled eggs, peeled and roughly chopped
- 3-4 radishes, thinly sliced
- 1 small daikon radish, cut into thin matchsticks
- 1 small avocado, roughly chopped
- a few large handfuls of arugula, mustard greens, and mizuna (or any green you have on hand)
- salt and pepper to taste
- Whisk together all the ingredients for the dressing until well combined. Taste test and adjust seasonings if needed.
- Heat the peanut oil in a skillet over medium-high heat. Once hot and the chickpeas and salt. Cook, stirring occasionally, until the chickpeas are browned and lightly crisp on all sides, about 10 minutes. Remove from the heat and let the chickpeas drain on paper-towels.
- In a large bowl combine all the salad ingredients along with the fried chickpeas. Drizzle with some of the dressing and continue to toss, adding more dressing as needed. Season with salt and pepper to taste and enjoy.
Notes*Store extra dressing in an airtight container in the fridge for 5 days.