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Umeboshi Salad (Citrus, Beet and Coconut)

Ingredients

Scale
  • Winter greens, as many as you fancy (I mixed together fresh mizuna and escarole)
  • 1 orange, peeled and cubed
  • grated coconut
  • 1/2 beet, grated
  • Umeboshi (plum) sauce, you can find this in the Asian aisle

Instructions

  1. Wash and dry your greens. Top with orange, a liberal sprinkle of coconut and beet. Dress to your fancy with plum sauce. As my friend Shoshi likes to say, “clean your plate with bread!”