青ao Recipe

Wash and spin-dry the mixed baby greens. Trim broccolini stems; if using broccoli florets, cut into bite-size pieces.

Bring a small pot of salted water to a boil. Add broccolini or florets and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain well and pat dry.

Thinly slice cucumber lengthwise or into rounds, thinly slice green bell pepper, julienne the green apple if using, dice the avocado and toss immediately with a teaspoon of lime juice to prevent browning.

If using edamame from frozen, heat according to package (steam or microwave) and drain. If fresh, steam 3–4 minutes until tender and cool slightly.

For grilled chicken: season chicken breast lightly with salt and pepper and a small drizzle of olive oil. Grill over medium-high heat 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then thinly slice.

For tofu: press tofu 15–30 minutes to remove excess water, cut into 1-inch cubes, toss gently with 1/2 tsp soy sauce and 1 tsp sesame oil. Heat 1 tbsp neutral oil in a nonstick pan over medium-high and sear tofu cubes 3–4 minutes per side until golden. Set aside.

In a blender or food processor, combine olive oil, toasted sesame oil, fresh lime juice, vinegar, soy sauce, honey, seeded jalapeño, cilantro, mint, and scallion.

Blend until smooth, scraping down the sides as needed. If the dressing is too thick, add up to 1 tablespoon cold water to reach a pourable consistency.

Taste and season with kosher salt and freshly ground black pepper. Stir in 1/2 tsp toasted sesame seeds. Adjust sweetness or acidity with an additional 1/2 tsp honey or 1/2 tsp lime juice if desired.

In a large bowl, gently toss the baby greens with half of the dressing to coat lightly (reserve remaining dressing for serving).

Arrange the blanched broccolini, edamame, cucumber slices, green bell pepper, green apple (if using), and diced avocado over the greens.

Top with sliced grilled chicken or seared tofu if using. Sprinkle chopped cilantro-mint (additional, if desired) and toasted sesame seeds over the salad.

Serve immediately with remaining dressing on the side so diners can add more to taste.