Asian Salad features mixed greens topped with sweet orange segments, crunchy almonds, creamy avocado chunks and a Sesame Ginger Vinaigrette that's bursting with flavors of ginger, garlic, sesame, soy sauce, rice vinegar, and honey!
1tablespoonfresh gingerpeeled and finely minced or grated
For each salad:
1small orangesuch as a mandarin, clementine, Cutie, tangerine, etc.
For the vinaigrette:
Add all ingredients to a jar with a tight-fitting lid. Shake vigorously until mixture is well-blended. Alternatively, you may chop garlic and ginger in a mini food processor, then add remaining ingredients and process until blended.
Store dressing in the refrigerator and remove it 30 minutes before serving to allow it to come to room temperature. Shake well before serving.
For each salad:
Place your desired amount of mixed greens on a plate. Arrange orange segments and avocado chunks over the top. Sprinkle with toasted almonds and drizzle with vinaigrette, to taste.
To toast your sliced almonds, spread them out on a sheet pan and bake them in a preheated 350° oven, checking every 2 minutes. You will know they are done when they are fragrant with just a hint of color. Mine were toasted after about 5 minutes, but watch them carefully as they can burn in an instant!
Use a spoon, rather than a knife, to scrape the soft skin off of your ginger.
The estimated nutrition information for this recipe was calculated for one serving of salad, made with several cups of mixed greens, 1 small orange, ½ of an avocado, 2 tablespoons sliced almonds, and 2 tablespoons Sesame Ginger Vinaigrette.