JAPANESE INSPIRED SALAD WITH BEETS, HARICOT VERTS AND HEIRLOOM TOMATOS WITH SWEET SESAME SEAWEED

 

 

 

 



It's interesting how, once you start eating healthy, especially raw, your body craves it.  I love that feeling.  Tonight I was craving something crisp and tangy.  I also wanted to use the Sweet Sesame Seaweed I picked up from Trader Joe's the other day.  So perfect, I thought,  let's do a Japanese inspired salad with a Ponzu sauce!

 

This is super simple and easy.  The only thing is that you will need a few key ingredients to make the ponzu sauce.  This recipe is for a single serving.

 

JAPANESE INSPIRED SALAD WITH BEETS, HARICOT VERTS AND HEIRLOOM TOMATOS WITH SWEET SESAME SEAWEED

 

For the salad

 

12 pieces of haricot verts, french cut

1/2 a beet, peeled and julienned

1/2 of a firm green heirloom tomato, julienned (you can also substitute this with daikon radish or jicama)

1/4 cut Sweet Sesame Seaweed from Trader Joe's (any kind of dried seaweed will work, cut into strips with scissors)

Sesame seeds

 

For the ponzu sauce

 

3 tablespoons fresh lemon juice, more to taste
1 tablespoon fresh lime juice, more to taste
1 tablespoon cup rice vinegar
3 tablespoons good-quality soy sauce or Bragg's Liquid Aminos
1 tablespoon mirin
Pinch cayenne

This is my quick version.  If you are interested in making a full batch check out this recipe on The New York Times Dining and Wine page recipe of the day.

Mix all the ponzu sauce ingredients together in a small bowl.

 

Put each salad ingredient into individual small bowls and pour in equal parts of the ponzu sauce into each bowl and marinade for a few minutes.  Plate each salad ingredient onto a plate in layers, drizzle on more ponzu sauce as desired, sprinkle on the sesame seeds  and seaweed and serve.  Super simple and easy.   

 

Enjoy!