Tatsoi, Mustard and Sunflower Shoot Salad
2 cups sunflower shoots
2 cups tatsoi, bok choy, or watercress
2 cups mizuna or ruby-streaks mustard leaves
0.5 teaspoons unrefined sesame oil
0.25 cups hulled sesame seedsShop this recipe
Prep: Mince ginger.
1. Combine greens in a large bowl. Set aside.
2. Combine honey, ginger, sesame oil, and lime juice in a small bowl. Set aside.
3. Gently toss greens with dressing and season with salt and pepper and divide among four plates. Garnish with toasted sesame seeds.