Ingredients
for the salad
- 1 TB olive oil
- 1/2 cup almonds, chopped roughly
- sea salt
- 3 pears, unpeeled, cored and thinly sliced
- 2 3/4 oz. basil, leaves picked
for the sweet and sour dressing
- 2 TB balsamic vinegar
- 1 TB shoyu (soy sauce)
- 2 TB umesu (ume plum vinegar)
- 1 1/2 tsp pure maple syrup
- 2 TB freshly squeezed lemon juice
Instructions
to toast the almonds
- Heat the olive oil in a saucepan over medium heat. Add the almonds and two pinches of salt and roast. Stir constantly, for about 3 minutes or until golden brown, making sure the almonds don’t burn.
- Immediately transfer to a bowl, to avoid further roasting or burning.
to make the dressing
- Combine the balsamic vinegar, shoyu, umesu, maple syrup and lemon juice in a bowl.
to finish
- In a salad bowl, combine the pear, roasted almonds, basil and dressing. Serve and enjoy!
Notes
This recipe from Plantbased is written by Alexander Gershberg and reprinted here with permission.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Lunch, Side
- Method: Toasted
- Cuisine: Japanese
- Diet: Vegan