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BLD's fresh vegetable salad

Time 40 minutes
Yields Serves 4 to 6
BLD’s fresh vegetable salad
(Anne Cusack / Los Angeles Times)

Salad dressing

1

In a blender, grind the ginger, shallots and rosemary to a paste.

2

Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.

3

With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.

Fresh vegetable salad

1

In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups salad. Serve immediately.

Adapted from BLD in Los Angeles. Hemp seeds can be found at select well-stocked markets as well as most health food stores.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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