Kale Bok Choy Salad with Roasted Asparagus & Sesame Ginger Dressing
Kale bok choy salad with roasted asparagus, quinoa, and creamy sesame ginger dressing. Rich in nutrients that support bone and skin health.
Ingredients
Salad Ingredients
- 1 head curly purple or green kale chopped
- 1 bok choy thinly sliced
- 6 –7 asparagus spears ends trimmed
- Avocado oil spray
- Sea salt to taste
- ½ cup cucumber diced
- ⅓ cup bell pepper diced
- ½ cup white onion thinly sliced
- 1 cup cooked quinoa
- 2 tbsp pumpkin seeds
- ½ avocado diced
- 1 cup cooked chickpeas optional
- Watermelon radish thinly sliced (optional)
- Fresh lemon juice and sea salt for watermelon radish (optional)
Sesame Ginger Dressing
- 2½ tbsp tahini
- 1½ tbsp coconut aminos
- 3 tsp olive oil
- 3 tbsp filtered water
- ½ tsp Celtic sea salt
- 1- inch piece fresh ginger grated
- ½ tsp toasted sesame oil
Instructions
- Preheat oven to 375°F. Trim the woody ends from the asparagus. Lightly spray with avocado oil and sprinkle with sea salt. Roast for 10–15 minutes, until tender.
- Cook the quinoa according to package instructions and set aside to cool (you can add in slightly warm if you prefer)
- Wash and chop the kale. Thinly slice the bok choy and white onion. Dice the cucumber, bell pepper, and avocado.
- If using watermelon radish, thinly slice it and toss with a little fresh lemon juice and sea salt.
- Add the tahini, coconut aminos, olive oil, filtered water, sea salt, fresh ginger, and toasted sesame oil to a blender. Blend until smooth and creamy. Alternatively, whisk everything together in a small bowl.
- Add the kale and bok choy to a large mixing bowl. Add the cucumber, bell pepper, onion, cooked quinoa, pumpkin seeds, avocado, and chickpeas if using.
- Slice the roasted asparagus into bite-sized pieces and add to the salad.
- Pour the sesame ginger dressing over the salad and toss until evenly coated. Top with the optional watermelon radish and enjoy!