Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/asian-inspired-summer-salad-with-a-lime-ginger-vinaigrette/

Asian inspired Summer Salad with a Lime Ginger Vinaigrette

Diet Type | Meal Type

Chef Kris Gaudet

Photo credit: Kris Gaudet

Asian inspired Summer Salad with a Lime Ginger Vinaigrette

Ingredients

4 oz
Leaf lettuce
2 oz
Daikon, julienne (3 inch length)
1 oz
Carrot, julienne (3 inch length)
2 oz
Baby corn, cut in half, rinsed
2 oz
Garden peas, julienne
2 oz
Cucumbers, cut in half, sliced
2 oz
Water chestnuts, rinsed
1 tsp
Ginger, fresh, minced
1
Lime, juiced and zested
1/2 tbsp
Honey
1 tsp
Dijon mustard
1/4 tsp
Black pepper, ground
1/3 cup
Olive oil

Directions

  1. Place daikon, carrot, baby corn, peas, cucumbers and water chestnuts in a bowl, mix well.
  2. Wash lettuce to remove all dirt and sediment. Place on platter or medium size bowl.
  3. Mix ginger, lime juice, zest, honey, dijon and black pepper. Slow pour in olive oil in mixture.
  4. Pour over vegetables, and place on top of lettuce.

Nutrient Analysis

  • Calories: 882 KCal
  • Protein: 4 g
  • Carbohydrates: 44 g
  • Fibre: 6 g
  • Total Fat: 76 g
  • Sodium: 128 mg
  • Phosphorus: 194 mg
  • Potassium: 864 mg

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.