Confession time – You know that uncouth girl you witnessed at Benihana’s putting the salad bowl to her lips just to drink up the last of the Ginger Salad Dressing? You guessed it. That was me. Sorry Mom. I know better, but I don’t care.
With spring underway and summer right behind, I’m working on creating lighter meals featuring more produce than meat. The more I can avoid the heat from the oven the better especially since my pad doesn’t have A/C! In Southern California. Apparently the beach breeze is “good enough”, but when the temperature hits 90, on the beach in March, that logic goes out the window. But I digress….I’m obsessed with Benihana’s Ginger Salad Dressing and wanted to create a salad featuring more than just the basic salad mix you’re served at Benihana’s. Enter my Avocado Cucumber Salad with Benihana’s Ginger Salad Dressing!
It’s every bit as refreshing as it looks and easy to assemble. If you prefer to use a fork, instead of your hands, just chop the lettuce and serve it in a bowl.
Even if you’re chilling in a nice 70 degree air conditioned house (jealous!), you’ll enjoy it just as much as the rest of us unlucky A/C-free souls.
TIP – Follow FoodieandWine.com on Pinterest for more healthy recipes!
- 1 Batch of Benihana's Ginger Salad Dressing
- 1 Head of Butter Lettuce
- 1 Large Avocado (Diced)
- 1 Cucumber (Diced)
- Sesame Seeds (To Taste)
- Place 2 butter lettuce leaves on 2 large plates.
- Top with the diced avocado and cucumbers.
- Drizzle with the ginger salad dressing.
- Top with sesame seeds.
- Enjoy immediately.