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Shanghai Salad

Serves 2

A fresh and crispy salad with Asian-inspired flavors that's perfect for any occasion.

  • 4 cups romaine lettuce, chopped and loosely packed
  • 4 cups (80 g) mesclun greens
  • 1 avocado, diced
  • 1⁄2 cup canned mandarin orange slices, drained
  • 1⁄2 cup cherry tomato, halved
  • 1⁄2 cup carrot, peeled and shredded
  • 2 Tbsp (16 g) black toasted sesame seeds
  • 2 Tbsp (16 g) white toasted sesame seeds

Combine all ingredients in a large stainless steel bowl. Top with dressing and using tongs, toss until well mixed and dressed.

  • 1⁄3 cup (70 g) vegetable oil
  • 2 tsp (9 g) sesame oil
  • 1⁄4 tsp (1 g) mustard powder

Put oils and mustard powder and the syrup from above into an airtight container, shake well, and then refrigerate.

  • 3 Tbsp (63 g) agave syrup
  • 2 Tbsp (30 g) apple cider vinegar
  • 2 tsp tamari

Syrup: in a small saucepan, combine the agave and vinegar over medium heat, whisking well. Bring to a simmer, remove from heat and continue to whisk until the liquids are well balanced. Stir in the tamari.

  • 1 Tbsp (13 g) vegetable oil
  • 100 g instant ramen noodles, crushed

Crush the dry instant ramen noodles into small pieces. Over medium heat in a large frying pan, saute the noodle bits in oil until crispy and golden, about 3 minutes.

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daveseats.com/recipes/shanghai-salad/

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