About the Recipe
This salad is an update to Mary Shaw’s Triple A Salad which I have loved for years. In this variation, we have changed a few of the ingredients to ones that are more often found in our kitchens like olive oil in place of a second sesame oil and maple syrup in place of the brown rice syrup.
Ingredients
1 avocado
¼ cup raw almonds
4 cups salad greens*
1/8 cup dry arame, soaked in 1 cup water
garnish: black sesame seeds
Dressing
1 tablespoon extra virgin olive oil
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
½ teaspoon sea salt
Preparation
Preheat the oven to 350°F. Spread the almonds on a parchment-lined baking sheet and roast for 7–10 minutes, or until aromatic and lightly golden. Let cool, then coarsely chop and set aside.
While the almonds roast, place the arame in a small bowl or cup and cover with hot water. Let soak for about 10 minutes, then drain well.
Wash the salad greens thoroughly in cold water, then spin or pat dry.
In a small bowl, whisk together all dressing ingredients until well blended.
In a large bowl, combine the greens, arame, and dressing. Toss gently to coat.
Slice the avocado into long strips and gently fold into the salad. Top with chopped almonds and sprinkle with black sesame seeds. Serve immediately.
*Some examples of salad greens to include are spinach, arugula, kale, radicchio, chard, escarole, curled endive, and watercress.