Print Options:

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.

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

Servings 0

Amount Per Serving
Calories 127Calories from Fat 65
% Daily Value *
Total Fat 9.2g15%

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

Dietary Fiber 5.7g23%
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.