I have recently returned from some great summer adventures, which is why I haven’t posted in a while. In the past two months, I have ventured to the Princess Inlet in Canada, hiked around Mount Rainier, zip-lined upside down with my sister in Mexico (I know, total craziness), and camped in Yellowstone. Thankfully no grizzly bears visited our campsite, but we did see large herds of bison and elk.
Before I left for all these adventures I planted a large garden and was a bit concerned over how it would survive while I was gone. But it did just fine, and all the ingredients in my Black Sesame & Calendula Asian Salad came from my garden, minus the sesame seeds! I grow Calendula (also known as marigolds) throughout my garden. Calendula is a natural repellent and will protect your garden veggies from those nasty little insects that want to nibble away at your produce.
Not only is Calendula a beautiful flower, it is also edible. This salad is quick and easy to throw together, and it looks especially pretty plated with a sprinkling of black sesame seeds and chopped Calendula for a bright splash of color.
Serve it as a side salad to a main course, along with my yummy Brazilian Cheese Rolls.
I hope you get an opportunity for some adventure of your own this summer, and if not outdoors, then create an adventure in the kitchen with a new gluten-free recipe. Check out my recipe page for inspiration and dive right in!
Black Sesame & Calendula Asian Garden Salad
|Prep time||15 minutes|
|Dietary||Dairy-free, Gluten-free, Vegan|
|Meal type||Lunch, Salad, Side Dish|
- 6 cups Mixed Lettuce (loosely torn)
- 1 Medium Cucumber (evenly sliced)
- 1 Large Radish (quartered & thinly sliced)
- handful peapods (cut in thirds on an angle)
- 2 tablespoons Black Sesame Seeds
- 2 heads Calendula Flowers (chopped)
- 1 tablespoon Tamari (GF soy sauce)
- 2 teaspoons Rice Vinegar
- 1/3 cup Avocado Oil (or Olive Oil)
- 1/2 teaspoon Toasted Sesame Oil
- 2 teaspoons Raw Honey
- 1/4 teaspoon Black Pepper
|Wash & tear lettuce leaves in medium bowl.|
|Slice cucumber, slice & chop radish, slice peapods, and add to lettuce.|
|Finely chop calendula (marigold) heads. Sprinkle half into salad and reserve other half for plating.|
|Make dressing by whisking together all listed ingredients.|
|Place dressing on salad and gently toss to evenly coat.|
|Plate the salad and finish by sprinkling black sesame seeds and chopped calendula around the plate.|