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Summer chopped salad with citrus sesame dressing

Short Description on the Recipe

Salad with citrus sesame dressing for summer This summer salad is delightfully light and breezy. Bill Granger’s Australian Food

Why We Love this Recipe

These gluten-free pan-fried noodles are loaded with vegetables and kid-approved. The preparation takes some time, but once you start cooking, it goes much faster.


1) 2 ear of corn 2) 1 tablespoon olive oil 3) 2 chopped small zucchini 1/4 finely sliced small white cabbage 4) 2 small chopped Lebanese cucumbers 2 small cooked beetroot wedges 5) 1 cup chopped small iceberg lettuce 6) 1/4 cup (60ml) (60ml) vinegar made from apple cider 7) 120g blanched edamame beans 8) 1/3 cup dill sprigs and flat-leaf parsley leaves, loosely packed 9) 2 finely chopped spring onions 1/3 cup (4 tbs) topping furikake or nori sesame (from Asian food shops) DRESSING WITH CITRUS AND SESAME 1 finely chopped garlic clove 1 1 tbsp tahini 1 tablespoon tamari 1/4 cup (60ml) (60ml) vinegar made from rice wine 1 tablespoon ponzu sauce (citrus soy – from supermarkets) 2 tablespoons light-flavored oil 1 teaspoon sesame oil 1 tablespoon wasabi paste 1 finely chopped Asian (red) eschalot CHICKPEAS IN DEEP FREEZE 2 cups (500ml) light-flavored oil for frying 1 tbsp furikake or nori sesame topping 400g can chickpeas, drained (from Asian food shops)


Step 1. Halve the corn cobs, then boil them in a big pot of water for 8 minutes. Drain and cool. Cut the kernels off. Step 2. In a heated skillet, add a little olive oil, the corn kernels, and the zucchini. Cook until the zucchini is just beginning to soften and turn colour. Step 3. In the interim, prepare the citrus sesame dressing. In a bowl, combine the vinegar, ponzu, tahini, tamari, and garlic. As you gradually pour in the oils, keep whisking to create an emulsion. After whisking in the wasabi, add the eschalot. Step 4.Heat oil in a big, heavy-bottomed skillet until a bread crumb dropped in it sizzles before deep-frying the chickpeas. Chickpeas should be carefully added and fried for two minutes, or until they begin to blister. Drain onto a paper towel-lined dish. Furikake should be seasoned while still hot and allowed to completely cool. They make a great snack and may be kept for up to a day in an airtight container. Step 5. Combine lettuce, beetroot, cucumber, and cabbage in a bowl. Add apple cider vinegar and toss to combine. Add corn, zucchini, and edamame on top. Finish with chickpeas, dill, parsley, spring onions, and furikake before drizzling over the sesame dressing.

Preparation Time

25 minutes

How does the recipe Taste Like 

Chop salad from the summertime with citrus-sesame dressing light and airy Crispy vegetables are a great source of protein and fibre. WFPB recipe that is vegan.



Calorie Per Serving 

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