It seems like everyone is really kicking off the New Year starting this week. Last week was kind of that in-between half week where we were all just trying to ease back into things, right? If you’re making your weekly grocery lists and/or menus and looking for something that’s packed with vitamins and nutrients and will leave you feeling good after consuming, this detox asian salad is for you! It’s easy to toss together, makes a large serving size and holds up well for a few days in the fridge. I never top an entire salad with dressing in case I end up saving half, and would recommend doing the same on this one so the greens don’t get wilted. Top with grilled or rotisserie chicken (grab the easy already grilled pieces at Trader Joe’s!), fresh fish or enjoy alone as a light lunch!
xx
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people
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- juice from half a lemon
- 1 tbsp soy sauce or coconut aminos
- 2 tsp coconut sugar
- 3 tbsp olive oil
- 1 1/2 tsp toasted sesame oil
- salt & pepper to taste
- 1 cup small snap peas or large ones cut in half
- 1 cup asparagus chopped into 1" pieces
- 2 cups romaine finely chopped
- 2 cups napa cabbage finely chopped
- 3 scallions thinly sliced
- 1/4 cup cilantro chopped
- sesame seeds, for topping
Ingredients
Dressing
Salad
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- Combine all ingredients in a mason jar or container and shake to combine. Set aside
- Boil a medium pot of water and add the asparagus and snap peas. Once boiling, drain the veggies, rinse with cold water, pat dry and set aside.
- In a large bowl combine all salad ingredients, including the asparagus and snap peas. Sprinkle with sesame seeds and top with chicken, grilled fish or enjoy alone!
Only add dressing to the portion that you plan on eating, otherwise the greens will become soggy!
recipe via goop
ok this is exactly what I need to add to my shopping list. hello January and detox 🙂
xoxo cheshire kat