Quick Asian Salad Plate for One
This quick Asian salad plate for one is easy to adapt with veggies you have on hand. The dressing uses basic ingredients and everything is mixed on the plate for a delicious, healthy meal.
Ingredients
- 1 to 1 ½ cups salad greens e.g. lettuce, spinach, spring mix, cabbage, Napa cabbage, cilantro, see note
- ¼ to ½ cup grated or diced vegetables e.g. carrots, cucumbers, green onions, bell peppers
- ⅓ to ½ cup meat or protein e.g. leftover cooked meat- grilled or rotisserie chicken or steak or leftover Asian-style meat
- 1 to 2 tablespoons nuts & seeds e.g. pepitas, sunflower seeds, toasted cashews or almonds
- 1 to 2 tablespoons sesame sticks or chow mein noodles optional
Single Serve Asian Dressing:
- ½ tablespoon avocado oil
- ½ tablespoon liquid honey or agave
- ½ tablespoon rice vinegar
- dash garlic powder
- dash sesame oil
- salt & pepper to taste
Instructions
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Fill up a dinner-sized plate with your choice of salad greens, grated or diced vegetables, meat or protein, nuts & seeds, and crunchy topping, if desired.
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Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. Romaine lettuce is a good option if you are looking for something that will stay fresh for a couple of weeks in the refrigerator.
2. For best flavor, use a good quality oil and vinegar.
3. I like to chop up the greens and veggies for a week’s worth of salads ahead of time. I usually store everything in a large bowl in the fridge with a paper towel on the bottom to catch any extra liquid. Then when I’m ready to eat, I load up my plate with the prepared salad and veggies. Then add the extras (meats, cheeses, nuts, crunchy toppings), sprinkle on the dressing ingredients, toss and enjoy.
4. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, croutons, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer