Island Salad with Shallot-Soy Vinaigrette Recipe

Name: Island Salad with Shallot-Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 medium onion, coarsely chopped; 3 tablespoons balsamic vinegar; 1 large shallot, coarsely chopped; 1 1/2 tablespoons soy sauce; 1 teaspoon finely grated fresh ginger; 3 tablespoons grapeseed or other mild oil; 1 tablespoon finely chopped cilantro; Salt and freshly ground pepper; 1/4 pound haricots verts or thin green beans; 1/2 pound mesclun; 1/2 Hass avocado, thinly sliced; 1/2 mango, peeled and thinly sliced; 1 small red bell pepper, thinly sliced; 1/2 medium cucumber, peeled and thinly sliced

Servings: persons

1/4 medium onion, coarsely chopped
3 tablespoons balsamic vinegar
1 large shallot, coarsely chopped
1 1/2 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
3 tablespoons grapeseed or other mild oil
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
1/4 pound haricots verts or thin green beans
1/2 pound mesclun
1/2 Hass avocado, thinly sliced
1/2 mango, peeled and thinly sliced
1 small red bell pepper, thinly sliced
1/2 medium cucumber, peeled and thinly sliced

1
In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.
2
Add the oil and blend until smooth.
3
Transfer to a small bowl, add the cilantro and season with salt and pepper.
4
Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.
5
Drain and rinse under cold water.
6
In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing.
7
Mound the salad on plates and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 medium onion, coarsely chopped, 3 tablespoons balsamic vinegar, 1 large shallot, coarsely chopped, 1 1/2 tablespoons soy sauce, and more.

Yes, Island Salad with Shallot-Soy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Island Salad with Shallot-Soy Vinaigrette

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