Island Salad with Shallot-Soy Vinaigrette

Name: Island Salad with Shallot-Soy Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 1 Tbsp finely chopped cilantro; 1 mediums cucumber, peeled and thinly sliced; 1 teaspoon finely grated fresh ginger; 3 Tbsps grapeseed or other mild oil; 113 grams haricots verts or thin green beans; 1 Hass avocado, thinly sliced; 1 mango, peeled and thinly sliced; 227 grams mesclun; 0 mediums onion, coarsely chopped; 1 small red bell pepper, thinly sliced; 6 servings Salt and freshly ground pepper; 1 large shallot, coarsely chopped; 2 Tbsps soy sauce

Need a gluten free and vegan side dish? Island Salad with Shallot-Soy Vinaigrette could be an awesome recipe to try. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 133 calories. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, mesclun, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.

Ingredients you will need

Soy Sauce

Shallot

Vinegar

Ginger

Onion

Equipment you will use

Blender

Add the oil and blend until smooth.

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Cooking Oil

Transfer to a small bowl, add the cilantro and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Equipment you will use

Bowl

Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.

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Haricots Verts

Water

Drain and rinse under cold water.

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Water

In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing. Mound the salad on plates and serve.

Ingredients you will need

Haricots Verts

Bell Pepper