Baby Bok Choy and Strawberry Salad

Baby Bok Choy and Strawberry Salad – serves 4

• 6 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)
• ½ cup shredded carrot
• ½ cup broccoli florets
• 1 pint strawberries, rinsed right before serving, sliced
• Thinly sliced red onion
• 1 tbs toasted sesame seeds, for garnish (optional)
• Sesame soy vinaigrette – recipe

Lightly dress the Bok Choy and carrots, toss together well to coat, and divide equally among plates. Top each portion with strawberries, broccoli, onion slivers and a sprinkling of the sesame seeds. Slices of avocado are nice too. Enjoy!

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Baby Bok Choy and Strawberry Salad

Course Salad

Servings 4 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 6 Baby Bok Choy rinsed and dried then thinly sliced (including leafy greens)
• ½ cup shredded carrot
• ½ cup broccoli florets
• 1 pint strawberries rinsed right before serving, sliced
• Thinly sliced red onion
• 1 tbs toasted sesame seeds for garnish (optional)
• Sesame-Soy Vinaigrette – recipe follows.

Instructions

1. Sesame-Soy Vinaigrette: 1 clove fresh garlic, finely minced, 2 tsp toasted sesame seeds, 1 tbs honey or agave, 1 tbs shoyu or soy sauce, 2 tbs rice wine vinegar, 1 tbs toasted sesame oil, 3 tbs olive or avocado oil - In a small bowl or small mason jar with lid add all of the vinaigrette ingredients and whisk or shake together until well combined.

2. Lightly dress the Bok Choy and carrots, toss together well to coat, and divide equally among plates. Top each portion with strawberries, broccoli, onion slivers and a sprinkling of the sesame seeds. Slices of avocado are nice too. Enjoy!