Asian Chopped Salad (Whole30, Vegan)

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

½ cup Sesame Ginger Dressing

1 cup sugar snap peas (strings removed)

6 cups mixed salad greens (I like a combination of Romaine lettuce and baby arugula)

2 Persian cucumbers (thinly sliced)

1 medium Hass avocado (peeled, seeded, and cubed)

Diamond Crystal kosher salt

Freshly ground black pepper

¼ cup shelled dry-roasted and salted pistachios

2 tablespoons minced chives

Directions

Blend up some sesame ginger dressing or grab your bottle from the fridge. Make sure you have at least a ½ cup of dressing.

Cook the sugar snap peas by blanching or microwaving:Blanch them by adding the sugar snap peas to a small saucepan filled with boiling water for about 30 seconds and they’re bright green OR microwave them in a microwave-safe bowl for 45 to 60 seconds until tender-crisp. (I like to use a small Anyday bowl.)

Dunk the sugar snap peas in an ice bath to chill. Then, drain the sugar snap peas and chop each pod in half.

Throw the salad greens and prepared vegetables in a large salad bowl. Season the veggies with salt and pepper.

Drizzle on the sesame ginger dressing and toss well. Taste for seasoning and add more dressing or salt and pepper as needed.

Sprinkle the pistachios and chopped chives on top and serve!

Nutrition

• Calories: 274 kcal
• Total Fat: 23 g
• Total Carbohydrate: 13 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 6 g