I served this salad to my husband today, and asked him to name it for me. Without batting an eyelash he said “this is Kung Fu salad”. He said that it’s an Asian flavour explosion! So now I share with you Kung Fu Salad.
Serves 2 as a meal
1.5 cups cooked beans of choice – I used a mixture of chickpeas and adzuki beans
1 cup of sweet potato croutons
1 yellow pepper, thinly sliced
6 cups blend of baby spinach and arugala
1/2 vidalia onion thinly sliced (if you like onion! If not, then omit)
1 cup alfalfa sprouts (optional), adds a nice light crunch!
1 tbsp lime zest
1 clove garlic crushed
1 tbsp grated ginger or ginger puree/paste
2 tbsp finely chopped cilantro
2 tbsp tamari sauce
1 tbsp rice vinegar
– Mix together bean marinade ingredients. Toss beans with marinade and let sit for one hour, or overnight.
– Assemble the remaining salad ingredients in a large salad bowl.
– Add marinated beans along with any marinade remaining in the bowl, and toss together.
– Divide into salad bowls, and enjoy.