Description
The greens are sweet and tender with lovely butter lettuce, and thinly sliced ribbons of baby bok choy give a crisp crunch along with a nice green contrast.
Ingredients
Scale
Ingredients for the vinaigrette:
- 1 cup fresh basil leaves, packed
- 3 tablespoons fresh lemon juice
- 2 tablespoons rice wine vinegar
- 6 tablespoons honey
- 1 tablespoon fresh finely grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon garlic, finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ½ cup canola oil
- Basil-Honey-Ginger Vinaigrette (recipe below)
Ingredients for the salad:
- 6–8 cups butter lettuce
- 3 small baby bok choy, thinly sliced
- 1 cup fresh cilantro leaves
- ½ medium English (seedless) cucumbers, halved and thinly sliced
- 1 medium avocado, cored, peeled, quartered lenthwise and thinly sliced crosswise
- ½ medium red onion, halved and thinly sliced
- ½ pint blackberries
- ½ cup toasted, salted cashew halves
Instructions
Directions for the vinaigrette:
- In a food processor bowl combine all ingredients except oil. Puree mixture until smooth.
- With motor running slowly add both oils. If too thick add a bit of water.
- Taste and season with a bit more salt and pepper if needed
Directions for the salad:
- Combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
- Divide evenly onto 4 salad plates.
- Scatter with the cucumber, avocado, red onions and blackberries.
- Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.
Notes
If you have a Trader Joe’s nearby, they sell large packs of basil year round for less than $3, a fabulous buy!
You’ll probably have more vinaigrette than you need for this salad. It’s wonderful on any green salad but is also spectacular and unique drizzled over fresh fruit and grilled chicken, pork or shrimp.
- Prep Time: 10 mins
- Cook Time: 10 mins