It is our way of "detoxifying" after consuming mostly msg-laden food. Come monday morning, my system would feel sluggish and my palate dulled from overly flavoured food. Then I would normally hit the gym for a double back-to-back classes and then come home and make a big batch of salad and a sandwich.
I like to use the following ingredients for my salad - hard boiled eggs, ham, japanese cucumbers, cherry tomatoes and avocado. Combined with this light and zesty salad dressing, it makes a wholesome and filling lunch. The best thing about the salad dressing is it uses all common, everyday ingredients and takes no time to make.
It is not my own creation; I definitely have seen this recipe from some cooking/blogger's website many moons ago, but for the life of me, I just can't remember where. So unfortunately I can't give credit where credit is due.
When I first tasted this dressing, it reminds me of Japanese wafu dressing, another of my favourite. You can make a big batch of this dressing and keep for up to 4 days in the fridge.
My Favourite Salad Dressing
Serves two generous portions
- Two japanese cucumbers, sliced cross diagonally
- 2 hard boiled eggs, quartered
- 1 ripened avocado, pitted, peeled and cubed
- 12 cherry tomatoes
- 1 large slice of ham, shredded
- 1 tsp toasted sesame seeds
For the dressing;
- 1 tsp sesame oil
- 2 tsp vinegar
- 2 tsp sugar
- 2 tsp light soy sauce
- 1 tsp lemon juice
- Generous dash of white pepper
1. Make sure the cucumbers, tomatoes, avocado and ham are all nicely chilled before you assemble the salad.
2. Put all the ingredients into a large salad bowl. Assemble the dressing.
3. Toss everything until evenly coated, topped with a sprinking of toasted sesame seeds and serve immediately.