Summer Energizing Japanese Dinner Salad Bowl

Allergens

Soy (in coconut aminos)

Ingredients

• 1 cup mixed greens (spinach, kale, arugula) 1/2 cucumber, thinly sliced 1/4 cup edamame, shelled and cooked 1/2 avocado, sliced 1 tbsp sesame seeds, toasted 1 tbsp fresh cilantro leaves 1 tsp rice vinegar 1 tsp coconut aminos 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine mixed greens, thinly sliced cucumber, shelled edamame, avocado slices, toasted sesame seeds, and fresh cilantro leaves. In a small bowl, whisk together rice vinegar, coconut aminos, sesame oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Chef’s Insight

The key to this dish is the balance of flavors and textures - from the crunchy cucumber to the creamy avocado, each bite brings something new and exciting to the palate.

Notes

This recipe is easily adaptable to suit your dietary needs and preferences - feel free to swap out ingredients or adjust seasonings as desired.