Tatsoi Asian Greens Salad Recipe
Enjoy the crisp freshness of spring with a Tatsoi Asian Greens Salad, featuring vibrant tatsoi greens tossed with a medley of Asian-inspired flavors and textures. This light and nutritious salad combines the delicate crunch of tatsoi with the boldness of ranch dressing, creating a refreshing dish that celebrates the essence of the season.
Ingredients
Whole30 Ranch Yogurt Dressing
- 3 Tbsp mayo
- 1 Tbsp dairy-free milk unsweetened
- 3 Tbsp coconut yogurt or dairy-free yogurt thick texture, unsweetened
- 1 Tbsp coconut aminos
- Coarse sea salt and black pepper to taste
Tatsoi Salad
- 7 oz carrots about 2 large
- 7 oz English cucumber or mini cucumbers
- 2.5 oz tatsoi or baby spinach
- 2 oz mizuna or baby arugula
- 2 oz mixed greens of choice
- 1 Tbsp olive oil
- Furikake or toasted sesame seeds, optional
- Coarse sea salt to taste or Takii Umami mushroom powder to replace salt
Instructions
- Mix Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
- Use a vegetable peeler to shave the carrots and cucumber into ribbons.
- Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
- Drizzle with olive oil and the salad dressing. Start with 3 Tbsp dressing at first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
- Serve cold and enjoy right away.
Notes
This recipe is originally by ChihYu Smith of the I Heart Umami blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.