If there’s one thing I’ve learned from food blogs this month, it’s that eating green is like, so… January, ya know? Green smoothies, salads, and soup are totally in right now.
Gorgeous green is the “it” color of the month, and this salad is me jumping on board!
I suppose a colorful based diet for the first month of the year makes sense. Our bodies need some green shock to repair us from Christmas madness and prepare us for whatever Valentine’s day has in store. I’m already stocking up on dark chocolate truffles and red hots.
To keep my body and brain on track, and away from the biscuits in my freezer, I’ve been making this bright green salad packed with creamy avocado, crunchy celery, cucumber, and snow pea shoots; dolled up in a light sesame soy ginger vinaigrette, it’s down right dreamy.
I can truthfully say I LOVE eating this all green vegan salad, and have made it three days in a row with pleasure. Go green!
Cucumber, Celery, and Avocado Salad in Sesame Soy Ginger Vinaigrette – Baker by Nature
Makes 2 large servings, or 4 smaller portions
1 large cucumber, peeled and diced
6 stalks of celery, washed well and thinly sliced
1 avocado, diced
1 cup of snow pea shoots, chopped
In a large bowl combine all ingredients and gently mix so that all ingredients are evenly incorporated. Toss with dressing and serve immediately.
Salad keeps well, with out dressing, for at least one day.
Sesame Soy Ginger Vinaigrette – Baker by Nature
Makes about 1 cup of dressing
2 tablespoons sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
2 tablespoons black sesame seeds
1/2 tablespoon fresh grated ginger
2 tablespoons fresh lemon juice
In a small bowl combine all ingredients except sesame oil. Slowly whisk sesame oil into combined ingredients until well combined. Pour over salad and toss well.