Yin Yang Salad
Celebrate balance and harmony with this vibrant and visually stunning Yin Yang Salad, a masterpiece of color, flavor, and texture. Featuring a fresh blend of baby spinach, arugula, shredded purple cabbage, julienned carrots, and thinly sliced cucumber, this nutrient-packed salad is as nutritious as it is beautiful. The artistry lies in its yin-yang presentation, with contrasting sections of dark leafy greens and bright, colorful vegetables, brought together by two complementary dressings—a tangy lemon vinaigrette and a creamy Greek yogurt sauce. Perfectly toasted black and white sesame seeds add a nutty finish while enhancing the yin-yang motif. Ready in just 20 minutes, this easy, no-cook salad is ideal as a light lunch or an impressive side dish. For those seeking an unforgettable blend of wellness and aesthetic appeal, this Yin Yang Salad will charm your taste buds and impress your guests alike.
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Recipe Information
Ingredients
- 4 cups Baby spinach
- 2 cups Arugula
- 1 cup Purple cabbage, shredded
- 1 cup Carrots, julienned
- 1 medium Cucumber, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 tablespoon Black sesame seeds
- 1 tablespoon White sesame seeds
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 2 tablespoons Greek yogurt
- 1 clove Garlic, minced
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry the baby spinach and arugula. Combine them in a large salad bowl.
Add the shredded purple cabbage, julienned carrots, sliced cucumber, and halved cherry tomatoes to the greens.
In a small dry skillet, toast the black and white sesame seeds over medium heat for 2-3 minutes, or until fragrant. Remove from heat and set aside to cool.
Prepare the tangy lemon dressing: In a small bowl, whisk together olive oil, lemon juice, honey, a pinch of salt, and black pepper.
Prepare the creamy yogurt dressing: In another small bowl, whisk together Greek yogurt, minced garlic, Dijon mustard, and a pinch of salt and pepper.
Divide the salad into individual serving plates, creating a yin-yang design by grouping the dark greens on one side and the lighter, colorful vegetables on the other side.
Drizzle the tangy lemon dressing over one half of the salad and the creamy yogurt dressing over the other half to enhance the yin-yang theme.
Sprinkle the toasted black sesame seeds over the lighter half of the salad and the toasted white sesame seeds over the darker half.
Serve immediately and enjoy the harmony of flavors and textures in every bite.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 30.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
