Most spring salads are the same bowl of mixed greens with a vinaigrette. This one is not. Baby bok choy sliced thin, butter lettuce torn into pieces, fresh cilantro leaves, thinly sliced cucumber, sliced avocado, and fresh blackberries. The dressing is basil blended with lemon juice, rice wine vinegar, and honey, then olive oil streamed in until emulsified.
The blended vinaigrette is the centre of this salad. It is bright green, herbal, and sweet from the honey. It coats the delicate butter lettuce and the crisp bok choy differently, and the blackberries stain everything slightly purple where they get crushed by the toss.
Tips for Making a Perfect Spring Salad
Blend the vinaigrette until emulsified
Basil leaves, lemon juice, rice wine vinegar, and honey in a blender until smooth. Then slowly add olive oil with the blender running until the dressing is thick and creamy.
You will have more vinaigrette than you need for one salad. Store the extra in the fridge for up to five days. It works on chicken, fish, and fruit.
Slice the bok choy thin
Cut the baby bok choy crosswise into thin ribbons. The white stems are crunchy and the green leaves are tender. Both belong in the salad.
The bok choy adds crunch that butter lettuce alone does not have. Together they give two textures in every bite.
Spring Salad – Baby Bok Choy, Butter Lettuce and Blackberry Salad
Total Time: 20 minutes
Yield: Serves 4
Diet: Vegetarian
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Description
This vibrant spring salad features sweet and tender butter lettuce, crisp baby bok choy, and juicy blackberries, all tossed in a fresh basil vinaigrette.
Ingredients
Units
- 1 cup fresh basil leaves, packed
- 3 tablespoons fresh lemon juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 head butter lettuce, torn into bite-sized pieces
- 2 baby bok choy, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1 cup fresh blackberries
Instructions
- In a blender, combine basil leaves, lemon juice, rice wine vinegar, and honey. Blend until smooth.
- With the blender running, slowly add olive oil until the vinaigrette is emulsified. Season with salt and pepper to taste.
- In a large salad bowl, combine butter lettuce, baby bok choy, cilantro, cucumber, and avocado.
- Drizzle the salad with the basil vinaigrette and toss gently to coat.
- Top with fresh blackberries and serve immediately.
Notes
If you have a Trader Joe’s nearby, they sell large packs of basil year round for less than $3, a fabulous buy!
You’ll probably have more vinaigrette than you need for this salad. It’s wonderful on any green salad but is also spectacular and unique drizzled over fresh fruit and grilled chicken, pork or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 mins
Category: Salad
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 150
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Can I use a different berry?
Raspberries or blueberries work. Strawberries are too large unless sliced. The berries should be small enough to eat in one bite alongside the greens.
Can I make this ahead?
Prepare the dressing and slice the vegetables up to a day ahead. Store separately. Toss and add the avocado and blackberries just before serving.
What is rice wine vinegar?
A mild, slightly sweet vinegar used in Asian cooking. It is less sharp than white wine vinegar or apple cider vinegar. Available in the Asian section of most grocery stores.
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The post Spring Salad – Baby Bok Choy, Butter Lettuce and Blackberry Salad appeared first on Honest Cooking and Travel.