Crunchy Bok Choy & Avocado Salad

crunchy bok choy & avocado salad-2

Crunchy Bok Choy & Avocado Salad

Bok choy used to be one of those veg I’d buy because it looked so fresh and lovely and then I would struggle to figure out what to do with it apart from adding to a stir fry.

Then I had the brainwave to chop it up and use it as a salad green. And I haven’t looked back! Most weeks we will have a raw bok choy salad for lunch.

Enough for: 2
Takes: 10 minutes

1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 bunch bok choy, washed
1 avocado
2 handfuls toasted almonds

1. Combine mustard, lemon juice, 2 tablespoons olive oil and some salt and pepper in a medium sized bowl.

2. Slice bok choy into bite sized pieces and toss in the dressing.

3. Cut avocado in half lengthwise. Then use a spoon to scoop out the flesh into chunks. Add to the salad.

4. Divide between 2 bowls and top with almonds.

prepare ahead?

This is one of the few salads that is OK after a night in the fridge. Although the avocado may start to brown so best to add it and the almonds at the last minute.

Leftover Potential

Will keep for a week or so in the fridge.

Variations

carnivore – fry some chopped bacon until crispy and toss in at the end. Shredded cooked chicken is also good here,

nut-free – replace the almonds with a few tablespoons of finely diced raw red onion or red capsicum (bell pepper).


different veg
– play around with other Asian greens. Kale is also good here but be sure to slice it super finely. Raw broccoli or asparagus are also favourites.

Problem Solving Guide

bland? Give the salad more seasoning. Serve with an extra dash of mustard to spice things up.

watery – it’s super important to have the bok choy as dry as possible before dressing. Either use a salad spinner or paper towel. Adding extra mustard can help add flavour and punch.

gritty– bok choy often comes with dirt hidden in the base, make sure you was it thoroughly before chopping. And be vigilant with quality control when you’re chopping.

dressing too sharp – sharpness will vary with your vinegar and mustard so don’t be afraid to balance it out with a little more olive oil.

Waste Avoidance Strategy

dijon mustard / almonds – keep in the pantry.

lemon – will keep for months in a plastic bag in the fridge.

bok choy – best to use for another meal. Can be frozen.

avocado – use for another meal. Doesn’t freeze well.

Serving Suggestions

Great as a super fresh lunch on its own. Will survive in a lunchbox, provided you can keep it in a fridge.

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{ 3 comments… read them below or add one }

Dena Linda October 18, 2014

Awesome easy salad. Great fresh dressing. Had it for lunch and dinner. We felt it needs to be served cold instead of at room temp. We will use again and with variations.

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Meriel January 22, 2014

very tasty! all goes together very well.

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jules January 30, 2014

Glad you liked it Meriel!
I usually have a bok choy salad at least once a week
Jx

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