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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe was printed in Coastal Living Magazine. It was called Amansala Salad with Ginger-Sesame Dressing, after the Amansala Resort and their Bikini Bootcamp. This salad is delicious and a wonderful mix of colors and textures. Enjoy! Ingredients:
1 cup cabbage, shredded |
1 cup lettuce, shredded |
1/2 cup carrot, shredded |
1/2 cup diced tomato |
1/4 cup avocado, diced |
6 ounces fish fillets or 6 ounces chicken, grilled and chopped |
1 tablespoon sesame seeds, toasted |
1 tablespoon sliced almonds, toasted (optional) |
1/2 cup extra virgin olive oil |
1/4 cup balsamic vinegar |
2 tablespoons low sodium soy sauce |
2 garlic cloves, minced |
2 tablespoons honey or 2 tablespoons brown sugar |
2 tablespoons ginger, minced |
1 teaspoon sesame oil |
Directions:
1. Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
2. Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
3. Makes a single serving as entire meal or 3-4 servings as side salad.
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