Blueberry Tamari Greens Bowl

• 1 pint blueberries
• 3 Persian cucumbers, diced into 1/2-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
• 1/2 teaspoon red pepper flakes or Japanese red pepper blend (shichimi)
• 1 cup 5-Spice Tamari Almonds (recipe follows)
• Ginger Beer Tofu, chopped into 1-inch cubes (optional)

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.

 

Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

 

Serves 4.

 

VERDICT: The recipe says this serves 2, but it's more like 4.  We put too much dressing on, so it was a little overpowered, but has potential.  Also possibly the most complicated salad I've ever made.  Still, keep?  From Salad Samurai.