Summer Salad Bowl Recipe
This summer salad bowl isn't just for summer, it can be enjoyed year-round with seasonal vegetables.
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Cooking tools:
- Steamer basket
- Microplane
- Mason jar
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 12 asparagus spears, woody ends broken off, or a handful of green beans
- 1 cup fresh peas
- 1 small head broccoli, broken into florets
- Big handful of kale, chard, or spinach
- 1 head baby Boston lettuce, for serving
- 1/2 cup watercress leaves, for serving
- 1 tablespoon chopped chives or cilantro, for serving
- 2 tablespoons tahini
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- Finely grated zest and juice of 1 orange
- 1/2 garlic clove, finely chopped
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon toasted sesame oil
- Freshly ground black pepper (optional)
Ready to cook this?
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