Contrast the feathery textures of baby Asian greens with the crunch of quick-pickled onion, Asian pear, and sesame seeds. This salad is especially good made with red or green mustard, mizuna, and edible chrysanthemum, but feel free to experiment.
1/3 cup red onion cut into thin slivers
2 tablespoons seasoned rice vinegar
2 qts. loosely packed small, tender greens, such as baby red or green mustard, radish leaves, red or green mizuna, and/or tops of edible chrysanthemum
1/2 Asian pear, cut into slim wedges
1 tablespoon canola oil
2 teaspoons soy sauce
2 1/2 tablespoons toasted sesame seeds
1 firm-ripe avocado, halved and pitted, then sliced crosswise
How to Make It
In a small bowl, combine onion and vinegar. Chill at least 15 minutes or up to several hours.
Put greens and pear in a large salad bowl. Stir oil and soy sauce into onion mixture, then gently toss with salad to coat. Sprinkle sesame seeds and avocado on top and toss gently just to combine. Serve immediately.
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