Crunchy, cool, warm, sweet, spicy, savory, creamy. I can’t say enough good things about this very, very quick and very, very tasty salad.

recipe: super asian green salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 t oil (like grape seed)
  • 4 cups thinly sliced brussel sprouts
  • 2 green onions, diced down to the white part
  • 1 small sweet apple (like a Fuji or Gala) diced small
  • 2 cups lettuce (I used bib here)
  • 1 avocado, sliced
Asian dressing (this makes two or three times what you will need for this salad, save it for other salads or other greens – like kale or asparagus – it will keep in a jar in the fridge for up to a week)
  • ¼ cup (scant) toasted sesame oil
  • ¼ pure maple syrup
  • 2 T soy sauce
  • 2 T rice vinegar
  • 2 T dijon mustard
  • 1 t fresh ginger
  • freshly ground black pepper (to taste)
  1. Heat the oil in a wok or large pan over high heat and cook the brussel sprouts for about three minutes, tossing constantly, until the leaves are bright green. Toss in green onions right at the end.
  2. Mix all dressing ingredients in a bowl with a whisk until frothy and sort of creamy.
  3. Plate lettuce on a small serving tray (or divide into two bowls), top with warm brussel sprouts and green onion, chopped apple, and lay avocado slices on top.
  4. Dress and eat immediately.