Spring Salad with Basil-Goma Dressing
This salad is a vibrant East-meets-West fusion that celebrates the best of spring. A mix of grilled asparagus and other colorful veggies, drenched in a creamy, hand-ground Basil-Goma dressing. Finished with velvety avocado and popping pomegranate seeds.
Crisp, nutty, and brilliantly green.
Ingredients
Preparation
Step 1
4 tbsp white sesame seeds – 4 tbsp mayonnaise – 2 tsp rice vinegar – 3 tsp sugar – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil – ½ bunch basil
Add sesame seeds to a large dry pan. Toast over medium-high heat until fragrant and slightly golden. Shake regularly and remove immediately to prevent burning.
Then grind the toasted seeds using a mortar and pestle until you have a fine powder. Use an immersion blender to mix all the other ingredients until the basil is completely emulsified. To finish, mix all together and put aside for later.
Step 2
300 g young potatoes
Cook the potatoes in salted water and cut into quarters afterwards.
Step 3
1 tbsp olive oil – 500 g green asparagus, woody ends trimmed
Toss the asparagus in a bit of oil. Grill until it has nice char marks but remains crunchy. Slice then into bite-sized pieces.
Step 4
100 g sugar snap peas – 1 red onion – 150 g radish – 1 fennel – 1 avocado
Slice the sugar snap peas, radishes and red onion into paper-thin rounds and use a vegetable slicer to cut the fennel. Then cube the avocado.
Step 5
Place the charred asparagus and potatoes in a large bowl. Add the sliced sugar snap peas, radishes, red onion, and the cubed avocado.
Pour your dressing over the vegetables and then gently fold in the fresh mint and dill.
Sprinkle the pomegranate seeds on top, and enjoy straight away to keep all those textures alive.
Tip
For a fully vegan dish, simply swap the mayonnaise for a vegan one.
Recipe-ID: 1722
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