This salad is beautiful and nutritious and a perfect accompaniment to some gilled tuna or grilled chicken.  I love the combination of citrus in the dressing. The addition of shaved cucumber along with the crunchy peanuts provides lovely texture.  You can use a peeler to shave the cucumber or a mandoline if you prefer.  Love serving this kind of salad on a large platter for a beautiful presentation.

Serves 4-6  as side salad


for salad:

  • 1 1/2 lbs baby spinach or favorite greens
  • 3 Persian cucumbers, shaved, or very thinly sliced in ribbons, lengthwise
  • 3 thinly sliced scallions
  • 1 cup julienned carrot matchsticks
  • 1 1/2 cups frozen corn
  • 1 avocado, sliced
  • 1 tablespoon grapeseed oil
  • salt and pepper

for dressing:

  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons minced shallot
  • 1 tablespoon soy sauce
  • 1 tablespoon honey dijon mustard
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons honey (adjust for sweetness)
  • 1 tablespoons sesame oil
  • 1 tablespoon black sesame seeds
  • 2 tablespoons grapeseed oil (or other mild flavored oil)
  • kosher salt and packed pepper to taste


Heat a small skillet with the grapeseed oil and add the corn on medium heat.  Sauté for about 5-7 minutes, stirring frequently until corn is lightly golden.  Season with a bit of salt and pepper and set aside to cool.  On a large platter, arrange the greens and top with the cucumber, carrots, scallions, avocado, cooled corn and peanuts.  In a small bowl or measuring cup, combine all ingredients for dressing and whisk together to emulsify.  Drizzle dressing on salad right before serving and toss to coat.  Enjoy!!