I was at the Ballard Farmers market on Sunday and noticed that many of the vendors had some lovely bok choy. I remembered this recipe that I had created last May and wanted to pass it on. It is absolutely fresh and delicious. Some of my friends actually helped me name the salad… and it could not be a more perfect name:
Fresh Burst Salad
Serves 4 to 6
Preparation time 10 minutes
Ingredients:
4 cups medium chop bok choy (baby bok will work as well)
1 large English cucumber seeded, peeled, and sliced into thin “half moons”
½ cup packed, chopped parsley
½ cup golden raisins
2 to 3 tablespoons lemon thyme (no need to chop, just use the little leaves)
2 tablespoons lemon juice
2 to 3 tablespoons balsamic vinegar
½ teaspoon vanilla
1/4 cup sunflower seeds
Mix all ingredients in a large bowl, top with seeds and serve up!
Let me know what you think!
-Tif
Hi Tiffany,
I just printed out your salad recipe and wondered if you had forgotten the oil? I tried you black cod recipe and loved it.
Thanks,
Bev
Nope, no oil in this one. But you can add it if you like!