This baby bok choy and avocado salad is fun, fresh, unique and as Chris Scheuer’s husband said, after taking the first bite, “amazingly delicious”.
By Chris Scheuer
I bought a big carton of beautiful bok choy (also known as pak choy) a while back. Even though there’s just two of us at home right now, these bok choy were so fresh, green and crisp that I just couldn’t resist throwing them in the cart. We were driving home when my husband shared with me that he really wasn’t very fond of bok choy… that’s not good… not when I just purchased a mammoth size carton. Well, that became my challenge. I decided right then and there that he really was quite fond of bok choy, he just didn’t know it yet … now I just had to prove it to him. 
I was browsing online for a wonderful recipe to wow my dear husband with, perhaps a stir fry or even some fun roasting technique involving bok choy, when I came across this recipe. The picture didn’t look all that interesting, but I was very intrigued with the idea of using bok choy as the star in a salad, with no cooking involved at all.
IN the instructions for the cashews, it states “combine the cashews and almonds…”. There are no almonds mentioned in the ingredients. It says nothing of what to do with the sesame seeds. I’m assume there is a typo and the sesame seeds are toasted with the cashews.
A beautiful way to have book chop. Excellent recipe. I added diced mango and grape tomatoes which worked perfectly with this base. Thanks for this recipe.
Happened onto your site when surfing bok choy recipes. This
will definitely be tried when the season starts at our farmer’s
market in Eureka Springs, AR. I really enjoyed your other ideas
and attitudes toward food. I would like to join your blog site.
Thank you,
Nonn