Kitchen sink salad with Vietnamese dressing

This is a great “kitchen sink” salad for the days you need a very healthy meal! It mixes Mediterranean, South East Asian & Mexican flavors. To make it a more substantial main dish add grilled chicken breast, sautéed shrimp or tofu.

Serves 4

Prep time: 20 minutes

• 1 heart of romaine salad, chopped into 2″ pieces
• 1 red bell pepper, thinly sliced
• 1 avocado, halved, quartered and cut into 2 inch pieces (drizzled with lemon juice not to brown)
• 1/2 english cucumber, thinly sliced
• 1 cup of sprouts
• 6 large radishes, washed & thinly sliced
• 1 small bok choy, rough bottoms discarded, stems cut into 1/3″ bias pieces
• 1/2 cup of flat leaf parsley, roughly chopped
• 1/3 cup of mint, roughly chopped
• 1/3 cup of tamari almonds or dry roasted almonds, roughly chopped
• 1 red grapefruit, peel trimmed, cut in between the membranes to free the grapefruit segments
• 1/2 pomegranate, seeded

Toss the romaine, the bell pepper, the avocado, the cucumber, the sprouts, the radishes, the bok choy, the herbs together and coat with enough dressing (recipe below). Serve in individual bowls and top with pomegranate, grapefruit segments & toasted almonds.

Vietnamese-inspired dressing

• 1/3 cup of lime juice
• 1 tablespoon of rice wine vinegar
• 2 tablespoons of soy sauce
• 1/4 teaspoon of salt
• 1/4 cup of sesame oil
• 2 tablespoons of agave nectar
• 1 tablespoon of minced garlic
• 1 tablespoon of minced ginger
• 2 tablespoons of finely diced red onion
• 1 teaspoon of red pepper flakes

Mix everything together. There should be enough for 2 salads.