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Chop Salad – Japanese/California Style

It’s past 9 pm and I am still awake! No, this is progress, even if you don’t think so. We got back from a 10-day trip to California on Monday night and I promptly fell into jet-lag hell. Today is the first day close to normal – three days later. This is good.

Oh, and the trip was full of all the California goodness I crave when I am away. Wild turkeys waddling down the street, completely oblivious to cars that might spatchcock them a good 8 months too early….

Amazing views, which I just took for granted in the past over the bay – showcasing in one breathtaking sweep the bay bridge, the golden gate bridge, Lawrence Hall of Sciences, Alcatraz Island, and the Berkeley campus. …

The botanical gardens, where we wandered, carefree, for two hours, enjoying the sun, the climate, the super secret highly-controversial conversations with the local physicists, who delivered information in person, out of the hearing of the NSA and other prying USA governmental agencies. We hope. Just saying.

The redwood forests. Ah.

Trying out new fruits – who ever heard of a SUMO orange? Tastes like a mandarin, only…bigger.

Getting new recipes for gin cocktails from friends. Still have to make this, reads like a future addiction.

And hanging with the nephews and the sisters and the parents and aunts and cousins, etc. who make us do dangerous things on two-wheeled vehicles inside the house.

We survived. And now we are back.

Making Japanese chopped salad.

This is a little bit like… a sushi salad. But takes the classic chop salad as its inspiration.

Lots of chopped veggies, cut very small, plenty of protein in there, some fat as well, mixed with a super yummy dressing.

In this case, this dressing. Simple easy fast.

And this mix of veggies and protein:

salmon – raw, cabbage, avocado, romaine lettuce, soy beans, re hydrated wakame seaweed, hard boiled eggs, green onion, cucumber

And I added in a bit of yuzu mayo – collected in Oakland during the trip.

And a few sprinkles of bonito flakes.

some crispy bacon…would probably not be bad in this.

Dressing adds a brilliant orange glow. But MOM! No chilies! NOT SPICY. (I almost killed my mother with a not so unsimilar salad while at home.)

Actually, if you ask me, I would put in some chili oil.

Nice light salad, low carb, full of protein and energy. Lots of antioxidants.

Can you tell I am starting to think about running a marathon again?

 

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