Sometimes I will make a salad for the week for lunch. It is a good four day meal as usually something comes up at least once a week. The unfortunate thing is I hurry up on a sunday and prep and parcel and then realize I forgot to blog! I tried to salvage this post for my gentle readers because this salad is a great one! Healthy, low carb and only good fat. Yes I mean it, eggs are good fat!
This salad is also very pretty, so many colors! I pinned it at about the time I was starting to wean myself over to the full little to no carb lifestyle two years ago. I used fresh satsumas instead of canned because it is healthier, and citrus season meant lots of local satsumas to be had! And haw can you go wrong with avocado in a salad? It is like music in your mouth!
The dressing is a bit heavy on sesame flavor so watch that if you don't love it. I plan on making more salads as swimsuit season nears. I need some ideas, anyone have some? Make this one if you are so inclined, you will not regret it. Full recipe after the montage.
|I cooked the chicken beforehand. I seasoned it with salt and pepper.|
|The cast is already to be packed up. I finally made easy peel eggs. I just rinsed in cold water to stop the cooking.|
|I mean, that is a pretty salad, right?|
Asian Cobb Salad (adapted from Nature Box blog)
1 (9-ounce) package romaine salad
1/3 cup grated carrots
1/3 cup cooked shredded chicken
1/4 cup sliced green onions
1 avocado, diced
2 hard-boiled eggs
2 satsumas, peeled and segmented.
For the sesame vinaigrette:
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon soy sauce
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl. Set aside. To assemble the salad, place greens in a large bowl; top with arranged rows of carrots, chicken, green onions, avocado, eggs and mandarin oranges. Serve immediately with sesame vinaigrette.