Have you every loved a menu option in a restaurant so much, you had to go home and recreate it?! Well, my friends, this salad was inspired by the #24 salad from Olive and Gourmando in Old Montreal. I’m obsessed with that salad! Here’s the thing, this salad tastes nothing like the original (lol) but boy did I create a whole other beautiful and tasty salad! I substituted some of the menu items such as the type of the pasta and the nuts used which may have slightly changed the taste. Also, the server was kind enough to share the ingredients used in the salad dressing in the original salad, however, the ratio of the ingredients are definitely different in mine. Although I didn’t nail it, I’m quite happy with my version and hope you enjoy it too!
How to Make The Asian Health Nut Salad
Yield: 2 servings Prep Time: 30 min Total Time: 30 mins
2 cups cooked organic mung bean spaghetti 1/4 cup cashew nuts, roughly chopped 2 small beets, sliced 2 carrots, sliced 2 shallots, finely diced 2 teaspoons of sesame seeds 2 slices of tofu, thinly sliced 5-6 crowns of broccoli 4 cups of arugula 1 tablespoon of avocado oil
Hot Ginger DressingIngredients:
1 small piece of ginger, finely chopped 2 teaspoons of tamari sauce 1 orange, juiced 1 lime, juiced 2 teaspoons of sesame oil 1 teaspoon of sriracha sauce 1 teaspoon of maple syrup
Boil the Pasta as per the package instructions. The organic mung bean pasta took about 4-5 minutes to boil (you can use any pasta desired). Set aside to cool down.
Heat the Avocado oil in a small frying pan over high heat. Add the shallots and fry until crispy. Set aside.
In a medium sized bowl, place the arugula in the bowl. Add the beets, broccoli and tofu.
Once the pasta and shallots have cooled down, add to the bowl.
Garnish with Coriander, Sesame Seeds and Cashew Nuts.
For the dressing, combine the ginger, tamari sauce, orange juice, lime juice, sriracha sauce and maple syrup. Add to your Salad and enjoy!
If you’re interested in the pasta and tofu I used, please see below!
Note: Treat this specific brand of tofu as a garnish as oppose to a protein source.