SERVES: 2
TIME: 10 MINUTES
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead!
1 pint blueberries
3 Persian cucumbers, diced into ½-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach or tatsoi leaves, torn into bite-size pieces, washed, and spun dry
3 tablespoons tamari
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes or Japanese red pepper blend (shichimi)
1 cup 5-Spice Tamari Almonds (page 33)
Ginger Beer Tofu (page 44) or Lemongrass Tofu (page 43), chopped into 1-inch cubes (optional)
1 Place the blueberries, cucumbers, scallions, and greens in a large salad bowl. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.
2 Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.
Look for the shichimi red pepper blend in little glass jars in Asian markets.
TEMPTING TATSOI
I originally developed this recipe using this uncommon Japanese salad green instead of spinach, which unlike tatsoi is widely available year round. Similar in appearance to a smaller, slender bok choy with tender, sweet leaves, tatsoi adds a special touch to this Asian-inspired dish. Tatsoi has a very brief season: late spring through early summer.