Surf Salad Recipe
local greens, red bell pepper, red onion, tomato, cucumber, radish, carrot, tamari-ginger vinaigrette
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Ingredients
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Salad Base
Tamari-Ginger Vinaigrette
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and dry the local greens thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl.
- 2
Chop the Vegetables
Dice the red bell pepper, slice the red onion thinly, and chop the tomato. Peel the cucumber and slice it into rounds. Thinly slice the radishes and grate the carrot.
- 3
Combine the Vegetables
Add the chopped red bell pepper, red onion, tomato, cucumber, radish, and grated carrot to the bowl with the greens. Toss gently to combine.
Vinaigrette Preparation
- 4
Mix the Vinaigrette
In a small bowl, whisk together tamari sauce, grated ginger, olive oil, rice vinegar, honey or agave syrup, sesame oil, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the tamari-ginger vinaigrette over the salad and toss gently to ensure all the vegetables are coated evenly.
Serving
- 6
Serve the Salad
Serve the surf salad immediately for the freshest taste, or refrigerate for up to 30 minutes before serving to allow flavors to meld.
