Bok Choy Spinach Salad with Sprouted Almonds
Ingredients
Salad
- 4 bok choys, cut (6 cups)
- 2 cups spinach
- 1 tbsp olive oil
- 1 tbsp ginger, grated
- 2 garlic cloves, minced
- 2 tbsp sesame seeds
- 1/4 cup almonds, sprouted or raw
Dressing
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp coconut aminos
- 1/2 tbsp sesame oil
- 3/4 tbsp rice vinegar
- salt to taste
Instructions
- Preheat the oven to 350 degrees and line a small baking sheet with parchment paper.
- Cut bok choy into small pieces by cutting the base off about ½ to 1 inches up. Wash the bok choy well, making sure to get inside all the leaves. Using a sharp knife, cut ¼-½ inch pieces on a 45 degree diagonal. Then mince garlic and grate ginger and set aside.
- In a large pan over medium heat, add oil to cover the bottom of the pan, then add in bok choy, garlic, and ginger and saute for 3-4 minutes. Remove from heat and add in sesame sseds.
- While bok choy is cooking, place almonds on the baking sheet and place in the oven for 6-7 minutes, shaking at the halfway point.
- Mix salad dressing ingredients together in a small bowl.
- In a large bowl, mix bok choy with greens of your choice and top with almonds, then mix in dressing.
- Salad can be topped with your protein of choice like salmon or avocado. ENJOY!
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