Francesca’s No Cook Summer “Asian” Salad

Recipe by: Francesca Firek
Featured on Tuesdays with Thomas on 8/2/22

Directions: (serves 1-2)

1. In a pretty oval 1″ dish, put a nice handful of broccoli microgreens. On top to this add:
   1. 1 chopped scallion
   2. ½ peeled thinly sliced cucumber (I use my handheld OXO mandoline slicer for the veggies)
   3. 2 radishes
   4. 1 -2 celery stalks
   5. ½ c shelled edamame
2. In a small bowl add:
   1. 1/8 cup rice vinegar (add more to desired tartness)
   2. 1/3 cup Crisp Cucumber Balsamic (add less to reduce sweetness)
   3. TJ’s Umami Seasoning
   4. Burlap&Burlap Fermented White Pepper
   5. Scallion Powder
   6. Chili Flakes (optional)
   7. Penzeys Ground Smoked Chipotle Powder
3. I found in Canada a liquid Cucumber Infused Salt Spray that I use on this salad. You can add a quick turn of salt but optional.
4. Instead of sugar to offset the tartness of rice vinegar, I add 1tbsp of Sweet Heat Balsamic.
5. Whisk and pour over the veggies. Stir and let it rest at room temperature for 30 minutes before serving. Enjoy.

Notes:

• Brand name products I used were listed, but feel free to substitute with other brands.