Name: Pak Choi & Beet Green Salad with Ginger Lime Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 heads baby pak choi (Bok choi), thinly sliced; 1 bunch beet greens or greens of your choice, thinly sliced; 1 cup snap peas, chopped into thirds; 40 ml avocado oil; 40 ml chive blossom vinegar (recipe on blog) or champagne or white wine vinegar; 20 ml freshly squeezed lime juice; ½ tbsp maple syrup or raw honey; ½ tsp sea salt; ½ tbsp freshly grated ginger root (I use a microplane)

DifficultyBeginner

I had never made pak choi into a salad before but I saw a post by one of my friends on Instagram doing just that and it inspired me to make a salad out of the last heads of pak choi from my garden along & snap peas & beet greens I also had growing. At this time of year it's easy to let garden fresh veg and fruit inspire what I mak. It's become all the more important in these unprecedented times due to COVID-19 to create meals from what you have on hand.This is an example of that. Everything in this salad came from my garden or pantry. It forces me to think outside the box and be creative. Another benefit is that it keeps food costs down.

Yields4 Servings

Prep Time15 minsTotal Time15 mins

2 heads baby pak choi (Bok choi), thinly sliced

1 bunch beet greens or greens of your choice, thinly sliced

1 cup snap peas, chopped into thirds

Ginger Vinaigrette

40 ml avocado oil

40 ml chive blossom vinegar (recipe on blog) or champagne or white wine vinegar

20 ml freshly squeezed lime juice

½ tbsp maple syrup or raw honey

½ tsp sea salt

½ tbsp freshly grated ginger root (I use a microplane)

Place the salad ingredients in a medium bowl and set aside. Whisk all of the vinaigrette ingredients together in a medium bowl and pour over salad just before serving.

CategoryAppetizer, Lunch, Salad, Side Dish, vegan, Vegetables, Vegetarian

Ingredients