Citrus bok choy salad with honey garlic ranch
Garden meets orchard in this colorful salad full of tangy fruits and crunchy greens.
There are days when I literally crave salad (yeah, those are the good days). A basic garden salad with Romaine and tomatoes will usually do the trick, but sometimes it’s nice to go bold and use the veggies and fruits that don’t tend to get a lot of attention in the produce department.
I’ve mixed good old oranges and grapefruits that have been around forever with everyone’s newest bestie, pomegranate arils, and added some Asian style crunchy veggies and sharp chives to finish it off.
This salad is so full of flavor and juiciness that it doesn’t really need a dressing – a bit of salt and pepper, and a splash of vinegar or flavored olive oil will do the trick. But if you want to pair it up with a creamy dressing, the recipe below is a great please-all ranch that doubles as a tasty veggie dip.
- 1 bunch bok choy
- 1 oranges
- 1 pink grapefruit
- 1/2 cup pomegranate arils (seeds)
- 1 cup sugar snap peas, halved
- 1 bunch scallions
- 1 cup mayonnaise
- 1/2 cup coconut milk or soymilk
- 2-3 tablespoon honey
- 1 tablespoon garlic, minced or dried
- 1 tablespoon spicy mustard (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
For honey garlic ranch dressing:
Wash, dry and slice bok choy into thin slices. Place in medium sized salad bowl.
Separate orange and grapefruit segments (here’s a demo on how to easily remove citrus segments) and add to salad, along with arils, snap peas and scallions.
Measure out a cup of mayo into a small bowl. Use a whisk or fork to beat it for a few seconds to achieve a smooth consistency. Add remaining ingredients and whisk again.
Dress salad lightly and toss just before serving.