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.
Thomas J. Story
In a small bowl, combine onion and vinegar. Chill at least 15 minutes or up to several hours.
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.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.