Step 1: Acquire Greens
Wash and dry your greens. Chop them into bite-size pieces if necessary, and add them to a large salad bowl.
Step 2: Add Fruit & Nuts
Core and chunk two apples. Leave the peel on, and determine what "bite size" means to you.
Add a handful of toasted almonds, chopped in half, a handful of toasted cashews, and a handful of coconut chips. Chopped macadamia nuts, toasted pecans, or toasted peanuts would also work nicely; use what you've got.
Step 3: Add Vegetables
Thinly slice purple onion, chop into ~1 inch lengths, and add to the salad.
Other good things: grated carrot, chopped cucumber, finely chopped purple cabbage, sprouts, small chunks of jicama, and chopped fresh parsley, cilantro, or mint. Again, use what you've got.
Step 4: Prepare Dressing
~2 Tablespoons sesame oil
~1 Tablespoon prepared mustard
~2 Tablespoons seasoned rice vinegar
~2 Tablespoons agave nectar (or honey or sugar)
~1 teaspoon soy sauce
1 small clove garlic, grated
salt & pepper to taste
Mix up your dressing, then give it a taste. It should taste sweet and fruity, but with a bit of an acidic lime bite and some depth of flavor from the sesame oil and garlic.
Step 5: Serve
This salad works particularly well with seafood, and is light and fruity enough for summer or a winter reminder of warmer days. If you use a resilient lettuce this can also make great breakfast leftovers.