Best. Salad. Ever. This Sushi Salad from Clean Eating Magazine is essentially a deconstructed crab and avocado roll with all the authentic sushi flavors — right down to the wasabi-soy dressing. Both my husband and I loved it. I did make one fairly significant change (we’ll call it an upgrade) — cutting the rice in half and doubling the lump crab. If you like sushi rolls, you must try making this salad (oh, and it’s quick and easy to put together).
Sushi Salad (Adapted from Clean Eating Magazine):
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
2/3 cup rice wine vinegar
1/2 tsp honey
1 cup cooked and cooled brown rice
1 English cucumber, diced into 1/4 inch chunks
4 nori sheets, quartered and cut into 1/4 inch strips
1 large carrot, peeled and thinly sliced
1 lb lump crab meat
1 ripe avocado, peeled and diced
4 cups baby spinach
In a small bowl, whisk together the wasabi, soy sauce, vinegar, and honey. Set aside. In a large bowl, combine the rice, cucumber, nori, and carrot. Drizzle in dressing and stir to combine. Gently fold in crab. Divide spinach into 4 bowls and top with crab mixture and avocado. Serves 4.
- jar lunch: deconstructed sushi (kristaandjess.wordpress.com)
When I saw this recipe for Spinach Cake Muffins from weelicious.com, I had to try them. I know it’s not the same as eating a spinach salad, but even the small handful of spinach leaves that make up one mini muffin is more than my kids would eat on any other given day. My first thought was to add cocoa powder so the muffins wouldn’t be green…and then I decided this would be a great opportunity to show the girls how delicious baby spinach is (assuming the muffins actually tasted good). Luckily, these little green gems taste more like vanilla than anything else, and my kids gobbled them up. That’s not to say they didn’t twist up their faces and stick out their tongues when I first told them about the spinach, but they were sold after the first bite.
We did a “breakfast for dinner” meal with these muffins (scrambled eggs and fresh fruit), and the kids asked if we could have them for dinner again the next night, so this recipe will be added to the regular rotation for sure. It’s also a nice way to use up extra baby spinach, which I always have on hand. I have some ideas on other ways to spin this recipe, so I am going to play with it and I’ll definitely post the results.
For a smile, check out the video of the recipe author’s toddler making these muffins. I only wish I could be this relaxed with my kids in the kitchen!