Nobu meets child salad

Indulge in the exquisite fusion of Nobu-inspired flavors with a playful twist in this refreshing and vibrant salad bursting with umami and sweetness.

Ingredients:

• 1/2 cup soy sauce
• 1 cup lemon juice
• 1 1/4 cups grapeseed oil
• 3 cloves of garlic, crushed with knife handle
• 1 pinch salt
• 1 pinch cayenne
• 1 pinch white pepper
• 2 cups salad greens of your choice
• 2 small persian cucumbers, sliced
• 1 handful blanched, chopped green beans
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 hard cooked egg, chopped
• 1/2 cup thinly sliced red onion

Instructions:

1. Prepare the dressing: combine the soy sauce, lemon juice, and minced garlic in a blender or a container suitable for an immersion blender. Blend until smooth. Slowly pour in the grapeseed oil while blending to achieve an emulsion. Season with salt, cayenne, and white pepper, then mix well. This dressing can be stored in the refrigerator for up to a week.
2. Customize your salad to your preference: tear the greens of your choice and place them in a salad bowl. Add beans, cucumbers, boiled eggs, and sliced avocado on top. Drizzle about 1/4 cup of the prepared dressing, toss the salad, and adjust the dressing according to your taste. Finally, garnish with cilantro and sliced red onion before serving.

Summary:

• Calories: 2987 kcal
• Fat: 308 g
• Protein: 24 g
• Carbs: 57 g
• Potassium: 2360 mg
• Magnesium: 212 mg