Asian Chopped Salad

Happy St. Patrick's Day! Thank goodness for my last name, otherwise I'd be getting pinched for my way-too-neutral wardrobe's lack of green (besides my current mint obsession). Rather than wear green, why not eat green? You'll be pinching yourself over this dreamy salad with a color palette unlike any other. I sided with a vegetarian option for the occasion, but I highly recommend adding protein such as a soy-glazed salmon filet, shredded chicken, or coconut shrimp.

I must mention my sentiment for the salad's palm tree serving piece, which I purchased in Cambodia from a new friend. The whimsical market's flavor carries through the dish in unspeakable ways. Talk about Asian influence for this Asian chopped salad, eh?

asian chopped salad

Makes 2 servings
1/2 avocado, sliced
1 handful baby spinach, julienned
1 handful frisee lettuce
1 handful shredded napa cabbage
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/2 cup edamame
1/4 cup shredded red radish
2 tablespoons cilantro, chopped
Salt and cracked pepper
Light vinaigrette (I love Jeanine's chili orange recipe on Love and Lemons)

1. Place vegetables in a serving bowl.
2. Toss in vinaigrette and sprinkle with cilantro, salt, pepper, and a few extra edamame!