Add bright colours and flavours to your diet with this healthy baby bok choy salad made with oranges and Asian pears. Tossed with an amazing ginger-orange dressing, this salad is vegan, paleo and Whole30 compliant!
1medium,apple pear (Asian pear)peeled, cored and finely sliced
Ginger Orange Dressing
¼cuporange juice,freshly squeezed
¾ to 1teaspoonginger,finely grated
¼cuplight-tasting oil, like avocado or grapeseed oil
¼teaspoonsea salt,to taste
Start by combining the ingredients for the Ginger Orange Dressing then set it aside to allow the flavours to blend.
Peel and section an orange, then peel, core and slice an Asian pear. Chop the boy choy into ribbons and slice the red pepper into thin strips. Slice the onions thinly, then add all the ingredients to a large bowl.
If you're not serving immediately, add the Asian pear just before serving to prevent browning.