Baby Bok Choy & Avocado Salad with Sweet/Spicy Soy Vinaigrette and Butter Roasted Sesame Cashews
|1||tsp.||finely chopped fresh ginger|
|1||medium clove garlic, minced|
|1||tsp.||toasted sesame oil|
|6||baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)|
|2||Tbsp.||red onion, finely chopped|
|2||ripe, Fresh California Avocados, seeded, peeled and diced|
|2||Tbsp.||sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Preheat oven to 350˚F. Combine the cashews and sesame seeds in a small baking pan. Add butter and sea salt and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown. Place several thicknesses of paper towel on a flat surface and spread out nuts to cool
- Combine all dressing ingredients in a jar with a tight fitting lid. Close the lid, and shake until well mixed and sugar is dissolved.
- Arrange bok choy decoratively on plates. Scatter with the diced avocado and minced red onion. Drizzle with dressing and finish off with a shower of cashew/sesame mixture.
Author’s note: Serves 4 as a side salad.
© 2012 The Café Sucré Farine