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Pear and Asian Greens Salad





Yields
Serves 4 to 6 (makes 9 cups)



Total Time
30 mins

Contrast the feathery textures of baby Asian greens with the crunch of quick-pickled onion, Asian pear, and sesame seeds. This salad is especially good made with red or green mustard, mizuna, and edible chrysanthemum, but feel free to experiment.

 

This recipe, and others like it, can be found in the article “The Best Seasonal Recipes for September Menu Planning.”

su-Pear and Asian Greens Salad




Thomas J. Story

 1/3 cup red onion cut into thin slivers
 2 tablespoons seasoned rice vinegar
 2 qts. loosely packed small, tender greens, such as baby red or green mustard, radish leaves, red or green mizuna, and/or tops of edible chrysanthemum
 1/2 Asian pear, cut into slim wedges
 1 tablespoon canola oil
 2 teaspoons soy sauce
 2 1/2 tablespoons toasted sesame seeds
 1 firm-ripe avocado, halved and pitted, then sliced crosswise
Step 1
1

In a small bowl, combine onion and vinegar. Chill at least 15 minutes or up to several hours.

Step 2
2

Put greens and pear in a large salad bowl. Stir oil and soy sauce into onion mixture, then gently toss with salad to coat. Sprinkle sesame seeds and avocado on top and toss gently just to combine. Serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories127
% Daily Value *
Total Fat 9.2g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 180mg8%
Total Carbohydrate 11g4%

Dietary Fiber 5.7g21%
Protein 3.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.