Green salad with shiso sauce
5 servings
25 minutes
Green salad with shiso dressing is a refreshing and refined dish of Chinese cuisine designed for lovers of light and healthy salads. Its base consists of crispy romaine lettuce, butter lettuce, bok choy, and spinach leaves that pair wonderfully with tender cucumber and cauliflower petals. Avocado adds a creamy texture while chia seeds provide a light crunch and nutrition. The shiso dressing adds special sophistication—aromatic with a slight tang and herbal notes. This salad is perfect as a standalone dish for a light lunch or as a side to Asian main courses.
1
Peel the avocado and remove the pit, cut into medium-sized cubes. Add chopped dill and green onion, 15 ml of lemon juice, and 50 ml of olive oil, mix and let marinate for 10-15 minutes.
- Avocado: 250 g
- Dill: 10 g
- Spring onion: 10 g
- Lemon juice: 25 ml
- Extra virgin olive oil: 80 ml
2
For the dressing, mix shiso sauce, 30 ml of olive oil, vegetable oil, and 10 ml of lemon juice.
- Shiso (perilla) sauce: 60 ml
- Extra virgin olive oil: 80 ml
- Vegetable oil: 30 ml
- Lemon juice: 25 ml
3
Slice the cucumbers thinly lengthwise on a mandoline. Also slice the cabbage into thin slices on the mandoline (leave a few florets aside) and place it in ice water.
- Cucumbers: 35 g
- Cauliflower: 40 g
4
Mix romaine, lettuce, pak choi and spinach leaves, cucumber petals, cauliflower slices, chia seeds and shiso dressing.
- Romano lettuce: 50 g
- Lettuce: 50 g
- Pak choi (bok choy): 50 g
- Spinach: 50 g
- Cucumbers: 35 g
- Cauliflower: 40 g
- Chia seeds: 5 g
- Shiso (perilla) sauce: 60 ml
5
Place the avocado on plates, add the salad mix on top, sprinkle with granola pieces, and grate the remaining cauliflower on top using a fine grater.
- Avocado: 250 g
- Granola: 25 g
- Cauliflower: 40 g