Asparagus, raw or blanched for one or two minutes
For the dressing:
1/3 cup lime
1/3 cup Japanese sesame oil
1/2 teaspoon sea salt
black pepper to taste
3 – 4 teaspoons maple 🍁 syrup ( If you ok with honey you can use honey instead.)
First make your dressing.
Use a small blender for very creamy results, otherwise a whisk is fine too.
Let dressing chill in refrigerator.
Soak the iceberg salad wasabi, parsley and spinach well in pure water for at least 20 min.
(I add one teaspoon of high quality sodium bicarbonate, for extra disinfection against bacteria and a handful ice cubs)
Using a strainer wash the broccoli sprouts.
Gently wash shiso leaves, coriander and basil.
Put the fresh herbs and shiso leaves in a strainer or on a cotton towel to dry.
If you decide to blanch your asparagus, let a little water boil, add the asparagus, turn off gas or remove from electric and let it
sit for 1 to 2 minutes, then remove from water .
Using a salad spinner, dry all salads well.
Cut the salad,herbs and asparagus with a sharp knife.
When ready to serve, you like to toss the salad with the desired amount of dressing and let it sit for about 5 minutes to blend in well.
The avocado will be last to be opened and cut into cubes to top your asian flavoured salad.
Dressing lasts for one week in the refrigerator.
TIP: Prepare dressing a day in advance.