Organic greens and rainbow things... pretty much sums up my Thanksgiving dinner... not excluding the turkey, salmon, sweet taters and way too many (but not quite enough) of “Auntie Nimah’s” Baklava. Had my first Middle Eastern holiday filled with so many new traditions.. so surprise... this salad is loaded with sumac and sesame... plus a little cashew yogurt vinaigrette & some insanely juicy Imperfect Produce pears. Here’s to good food, great people, and all the things that are perfectly imperfect.
Asian Pear Salad with Cashew Yogurt
(1 big salad with plenty of dressing, plus a little extra)
Here's what you'll need:
... for the Salad:
- Mixture of baby kale and red & green chard
- Micro kale
- Imperfect asian pears
- Rainbow carrots
- Black sesame seeds
... for the Dressing:
- 1/4 cup unsweetened plain cashew yogurt
- 1 T tahini
- 1 T champagne vinegar
- 1 T coconut nectar (more if needed)
- Juice from 1/2 lemon, plus zest
- Salt and pepper to taste
Here's what you do:
- Combine kale, green chard, asian pears, and carrots
- Toss with dressing
- Top with sumac and black sesame seeds. Enjoy!
When making this dressing, you can easily adapt it to whatever vinegars (i.e. rice, cider etc.) and sweeteners (i.e. maple syrup, agave, honey etc.) you have on hand. Be sure to make some extra cashew tahini dressing! You'll find yourself wanting to dress other salads and vegetable dishes with it all winter long.