Description

This salad makes two entree size salads that I’ll be serving with my zero point chicken chili or 4 smaller side salads.

I found all of these ingredients at my local grocery store. The sesame oil and rice vinegar can be found on the Asian section at your local store. I found the OrganicGirl protein greens at Whole Foods. It has fancy pea shoots in it and 5 grams of protein per serving. Greens with protein? What a time to be alive!

Ingredients

Scale

For the salad:

6 to 8 cups mixed greens of your choice. I used OrganicGirl protein greens.

2/3 cup fresh basil, julienned

2 asian pears or other variety of your choice, peeled and thinly sliced

1 shallot, minced

1/4 cup toasted almonds

For the Ginger Dressing:

1/4 cup mayonnaise

1/2 cup olive oil

2 TBS rice vinegar

2 TBS sesame oil

juice of one lime

two pinches of sugar

pinch of kosher salt

one-inch piece of peeled fresh ginger

1 clove garlic

Cook Mode Prevent your screen from going dark

Instructions

For the dressing, put all ingredients into a food processor and whirl it into frothy perfection.

For the salad, throw it all in a bowl. Dress. Toss. Serve. You know what to do, fierce friend!

Notes

Avocados would be a great addition to this salad for a little extra richness!

Prep Time: 10
Category: salads