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+ servings

Asian Pear Salad

This one is all about nourishing refreshment. It includes spring greens, cucumbers, beets, carrots, nori, and sesame seeds. Dressed in a clean-tasting apple cider vinaigrette, it’s perfect for a warm day or any time you need a light detox.
Prep Time10 minutes
Course: Salad, Side Dish
Cuisine: Asian, Japanese, Korean
Servings: 4

Ingredients

  • 5 ounces spring mix salad greens (140 grams)
  • 1 Asian pear sliced thin
  • 2 small cucumbers (or 1 large cucumber), sliced thin
  • 1 cup carrot (80 grams) shredded or julienned
  • 1 cup beet (80 grams) shredded or julienned
  • 1/2 cup nori shredded
  • 2 Tablespoons sesame seeds

Dressing

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons maple syrup

Instructions

  • Combine the ingredients for the dressing in a small mixing bowl. Stir well to combine.
  • Combine all the ingredients except for the dressing in a large salad bowl.
  • Add the dressing to the salad, starting with 2 Tablespoons and mix well. Add more dressing as needed, mixing each time you add more.

Notes

If you don’t have access to Asian pears, you can try Western pears or apples, but the texture won’t be quite the same. Try to find the crunchiest pears (or apples) available.
The skin of the Asian pear can be relatively thick. You can peel the pear or leave the skin on, depending on preference. Slicing the pear very thinly will make the skin less noticeable.
If you’re going to substitute the vinegar, try to use a fruity one, like white wine, balsamic, or clear rice vinegar.
You may not need all of the dressing prescribed, depending on personal preference.