Asian Salad

Ingredients

• Lemon juice

  Raw

  1 lemon yields or 47g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sweetener, herbal extract powder from Stevia leaf

  1 package or 1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Flaxseed oil

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Asparagus

  Raw

  1 cup or 134g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Bring a medium pot of salted water to a boil.
2. In a bowl, whisk together lemon juice, soy sauce, stevia, olive oil, and flaxseed oil. Season with salt and pepper to taste. Adjust seasoning if needed and set aside.
3. Add asparagus and snap peas to the boiling water. Once the water returns to a boil, drain and immediately refresh the vegetables in ice water. Dry them well.
4. In a medium bowl, combine romaine, napa cabbage, scallions, and cilantro. Toss with the dressing to taste and serve immediately.