This colorful and nutritious salad is perfect for those summer days when it’s just too hot to turn on the stove! The creamy sesame avocado dressing is a perfect balance for our tangy Daikon Kimchi. Try substituting whatever seasonal veggies you have available!
INGREDIENTS
1 can butter beans
1 bunch asparagus
1 cup sliced red cabbage
1 zucchini cut into ribbons
1 cup sliced radishes
½ cup Hosta Hill Daikon Kimchi
Cured egg yolk shavings (optional)
Salt and pepper to taste
Sesame Avocado Dressing
1 ripe avocado
¼ cup lemon juice
1/8 tsp honey or maple syrup
1 tsp soy sauce
1 tsp toasted sesame oil
½ cup water
For Dressing: Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.
INSTRUCTIONS
In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). 2. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Cut into bite size pieces.
In a large bowl, combine vegetables, beans, and Daikon Kimchi.
Before serving, mix with avocado dressing until coated. Salt and pepper to taste. Garnish with cured egg yolk (optional)