Asian Inspired Salad

A stunning, flavour-packed hearty salad that doubles as an entrée.

Ingredients

• 1 PackageGoodLeaf Baby Kale
• 1 PackageGoodLeaf Micro Spicy Mustard Medley
• 1/2 CupAsian Pickled Cucumber
• 2Radishes, thinly sliced
• 4Black Sesame Coated Eggs, halved
• 3/4 CupSesame Roasted Chickpeas
• Sesame and Ginger Dressing

For Asian Pickled Cucumber:

• 1 English Cucumber, thinly sliced
• 2 Scallions, thinly sliced
• 1/4 CupRice Wine Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Sugar
• 1 tspSesame Oil

For Black Sesame Coated Eggs:

• 4 Eggs
• 1 Cup Black Sesame Seeds, toasted

For Sesame Roasted Chickpeas:

• 16 oz.Chickpeas
• 1 tbspOlive Oil
• 1/2 tbspSesame Oil
• 1/4 tspGarlic Powder
• 1/4 tspSalt
• 1 tspSesame Seeds
• 1/2 tspSoy sauce

For Sesame and Ginger Dressing:

• 3 Cloves Garlic, minced
• 2 tbspFresh Ginger, minced
• 3/4 CupOlive Oil
• 1/3 CupRice Wine Vinegar
• 1/2 CupSoy Sauce
• 2 tbspHoney
• 1/4 CupWater

Instructions

Mix GoodLeaf Baby Kale and Micro Spicy Mustard Medley.

Prep additional ingredients and add to green mix.

Add sesame and ginger dressing.

Asian Pickled Cucumber

In medium bowl, whisk together vinegar, soy, sugar and sesame oil. Add sliced cucumbers, scallions to bowl and toss well. Let sit at room temperature for at least 15 mins.

Black Sesame Coated Eggs

Boil eggs until cooked through (8-10 min). Let cool. Remove shells. Roll eggs in a bowl of toasted black sesame seeds to coat.

Sesame Roasted Chickpeas

Preheat oven to 400° F. Rinse and drain chickpeas. Pat dry with paper towel. Combine remaining ingredients and toss chickpeas. Spread out seasoned chickpeas onto baking sheet and roast for 20-30 mins, shaking pan throughout cook time.

Sesame and Ginger Dressing

In a jar, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.