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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.
Oh how I LOVE avo in salads. And well, everything, because let’s face it, that damn vegetable (fruit?) is perfect. This salad with cukes and celery looks so healthy and light. Love it, Ashley!
this is so pretty! i love that it uses avocado too–i’m sure the creamy & crunchy together is fabulous.
Three days in a row?! It must be good. I haven’t quite jumped on the green bandwagon yet, but this might be a good way to get started. 😉
This is *such* a lovely sounding salad – love all that greenery!
I love fresh, clean salads like this, even in the winter. Cucumber is one of the first “vegetable” I enjoyed eating because it tastes just like water – so refreshing. With the soy-ginger vinaigrette…love it!
This salad looks so good!
Yum…I can’t believe how good this looks. I am a huge fan of avocado and cucumber but I hae never combined the two. Great healthy new year recipe!
That is definitely an incredibly green salad! I like the idea of mixing it up with all the different textures and tastes–crispy astringent celery, rich avocado, and sweet cucumber. 🙂
Gorgeous dish – I am intrigued by the celery in there. I need to make this!
That vinaigrette sounds dreamy, and I love the green 🙂 I also like that there’s a bit of variety in the textures of the salad!