Easy 15-min. Asian Salad with Sesame Lemon Dressing
A scrumptious, refreshing leafy salad with sweet clementines, crunchy cashews, cucumbers, creamy avocado and soft-boiled eggs with a sesame-lemon dressing! This Asian Salad with Sesame Lemon Dressing is a great way to get in your fiber.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head romaine lettuce (roughly chopped)
- 3 ripe clementines (peeled and separated)
- 2 ripe avocado (peeled and sliced)
- 1/4 cup roasted cashews (or roasted peanuts/walnuts)
- 2 persian cucumbers (sliced)
- 4 large eggs (room temperature)
- 2 tbsp extra virgin olive oil (or any neutral oil)
- 2 tbsp honey (or maple syrup)
- 1 tbsp sesame oil
- 1 tbsp mustard (liquid not powdered mustard)
- 1 tbsp lemon juice (freshly squeezed)
- 2 cloves garlic (grated)
- 1/2 tsp sesame seeds
Instructions
- 1
In a small pot filled with hot water, bring to a boil on medium-high heat. Carefully lower room temperature eggs and boil for 7-8 minutes for a soft-yolk that isn't overly runny. For hard-boiled eggs, boil for 10 minutes. Transfer eggs to an ice bath to cool down before cracking and peeling them with the back of a spoon to help you. Slice them into halves or bite-size pieces.
- 2
In a large bowl, add chopped lettuce, separated clementines, sliced avocados, cashews, and sliced cucumbers. Top the salad off with the cooked eggs.
- 3
In a small bowl, combine salad dressing ingredients with a whisk. Pour as much as you'd like over your salad and enjoy!