This bok choy salad recipe is studded with springtime fresh fruit and herbs for a light vegetarian salad that’s perfect for lunch, a light dinner or on any holiday buffet.
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I’ve been hot on the trail of healthy greens lately. I was a Kale Girl all last year; I blogged about the benefits of watercress last month; and now I’m delving into Asian greens, possibly the most nutrient greens of all.
Fun fact: Bok choy (which means ‘white cabbage’ in Chinese) is one of the most nutrient-dense foods in the world!
How many of you guys knew that?
It’s packed with vitamins A, C, and K as well as folate and calcium. In fact it has more than a 50% advantage over milk for the body’s ability to absorb its calcium. Oh, and it carries the same anti-cancer, antioxidant, phytochemicals common to its other cruciferous cousins.
But let’s face it, best of all, it tastes great. I don’t cook a lot of Asian dishes (although yes, I just posted another one yesterday!), so my kitchen play has been more about using these greens in other kinds of dishes. Bok choy is super flexible – it can be eaten raw in salads, green smoothies, or vegetable juices, sautéed up with some chickpeas and smoky Hungarian paprika, or added to your next pot of minestrone soup. If you have a wok, this is a great tutorial on how to cook bok choy.
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Baby Bok Choy Salad with Couscous, Strawberries and Mangoes
Ingredients
Bok Choy Couscous Salad
- 2 ½ cups vegetable broth
- 2 cups uncooked couscous
- 1 bundle asparagus, trimmed about 1 pound
- 4 cups baby bok choy coarsely chopped
- 1 cup cubed mango
- 1 cup halved fresh strawberries
- ¼ cup spring onion or scallions
- ¼ cup coarsely chopped fresh mint leaves
- 2 tablespoons pine nuts
Citrus Vinaigrette
- 1 teaspoon lemon zest
- 4 tablespoons rice vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon kosher salt or ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
Bok Choy Couscous Salad
- Pour the dried couscous grain into a baking dish. Heat the broth in a large pot over high heat to a boil, and pour it over the couscous. Cover the dish tightly with plastic wrap, and set aside for 5 minutes. Uncover, and fluff the couscous with a fork, and cool to room temperature.
- Cook the asparagus and slice up into 1 inch long pieces. There are a few ways to cook the asparagus. Choose which method works best for you: 1) Air fry it.2) Sauté for a few minutes in a little olive oil over medium heat until tender.3) Simmer in the broth for a few minutes before the broth is poured over the couscous.
- In a large bowl, combine the baby bok choy, mango, strawberries, asparagus, spring onion, mint ,and pine nuts. Pour half of the Citrus Vinaigrette over greens along with the couscous, and gently and toss using a large metal spoon. Add more dressing to your preference.
Citrus Vinaigrette
- In a small bowl, whisk together all of the ingredients for the vinaigrette except the olive oil. Gradually whisk in the olive oil.
Dorothy at Shockingly Delicious
That light, springy salad is positively calling my name! Fruit and greens are such a natural pair.
The Wimpy Vegetarian
Thanks Dorothy! Yes - I love adding fruit to my greens dishes 🙂
Jade Asian Greens
Susan,
What a wonderful recipe you made with our baby bok choy! It's pretty, it's healthy, it's easy to make, and we're thinking it would be wonderful on our Easter table.
Thank you for your creativity with our greens!
--Your friendly Southern California farmers at Jade Asian Greens
The Wimpy Vegetarian
Thanks so much!! I just love your Asian greens!!
Jade Asian Greens
We are so happy to hear this! Grateful for your support.
Michelle@healthiersteps
Love bok choy, thanks for this pretty salad. I also have been on a salad kick later so I can't wait to try your recipe!
The Wimpy Vegetarian
Thanks so much Michelle! I hope you like it. I made it again for dinner last night. I had the couscous all made, so it took all of 20 minutes to throw together.
pam (Sidewalk Shoes)
Baby bok choy is so good!!!
The Wimpy Vegetarian
I know! And I had no clue just how healthy it was until I started to research it. It's a regular at the table now 🙂
Kristy Bernardo
What a lovely salad! So healthy and vibrant with what can only be a mad amount of flavor. And a unique way to use bok choy, love it!!
The Wimpy Vegetarian
Thanks so much Kristy! It's my newest favorite salad that I'm making every few days. It makes me feel so, so good 🙂
Katherine
I see this all the time at the store, but I've never tried it. I think you just inspired me! Thanks for the great idea.
The Wimpy Vegetarian
I haven't done a ton with bok choy, but that changed with this shipment from Jade Asian Greens. I'm a huge fan now. It's so good just to munch on in the kitchen while I cook too!
Alice Mizer
How neat is that? I've always loved bok choy anyways but now I'm craving some! 😉
The Wimpy Vegetarian
Bok choy might by my newest obsession, Alice!
Suzanne
Gorgeous salad, love baby bok choy and how you combined the fruit and vegetables. This really is my type of salad, mango and strawberries, bok choy, cous cous. Love it!!
The Wimpy Vegetarian
Thanks so much Suzanne! I've lost count the number of times I've made it in the last couple of weeks.
Susan | LunaCafe
Wow, what's NOT to love here. Bok choy. Check! Couscous. Check! Mangoes, strawberries. Check, check! I'll be making this as soon as local strawberries hit the market. 🙂
amanda paa
Gorgeous photos, lovely salad! I usually always have bok choy just steamed and served with as a side, but i love the idea of making it a main dish like this. And both you and I are all about the mangos!
The Wimpy Vegetarian
Totally, Amanda. In fact, I'm about to walk to the store and pick up some kiwi too so I can make your salsa 🙂
Lucy @ Bake Play Smile
Mmmm this looks so yummy and light... exactly what I need after eating way too much chocolate over Easter!
The Food Hunter
I love bok choy...need to find the baby ones
Steph @ Steph in Thyme
I love baby bok choy. I've only every used it in stir-fries, but never before in salad. Brilliant idea!
Sabrina Modelle
I also adore Asian greens. Baby bok choy is a particular favorite. This salad looks lovely and fresh and perfect as spring emerges.
The Wimpy Vegetarian
I admit Asian greens are completely new to me, but they are now becoming a staple in my kitchen thanks to Jade Asian Greens!!
Norma Chang
I do not eat bok choy uncooked but your combo sounds very interesting, will give this a try as soon as my baby bok choy is ready for harvest, going to be a while but spring and summer should get here, soon I hope.
The Wimpy Vegetarian
I hadn't tried it uncooked either, Norma, until I started experimenting. I found I like it even better raw. The other day, I just started peeling off leaves to munch on while I was cooking in the kitchen. I hope spring in on the way to your home and garden too 🙂
Sippitysup
There are so many Asian greens for us to get to know better. There is a great farmer stand at the Hollywood Farmers Market that sells all kinds of unfamiliar greens. They are so great at talking me through the new stuff that it's given me the confidence to try so much new stuff. GREG
The Wimpy Vegetarian
I just got back from our big Sunday Farmer's Market and was delighted to find a stand that specialized only in Asian greens. I picked up a bunch to continue to experiment with. I agree, the farmers are so appreciative of the interest in their greens and are happy to explain what they are, what they will taste like, and give tips for cooking.
mjskitchen
Bok choy has become our favorite green. We grew it in our fall garden last year and it was Sooooo good! I'm going to have to plant more because this salad look perfect for the fall or spring! The addition of fruit is so refreshing. Headed to check out Jade88.
The Wimpy Vegetarian
I just got back from our Sunday Farmer's Market and picked up some more bok choy. I really have fallen in love with it. I hadn't thought about growing it - what a great idea. I think I'll add this to my research list to see if we have the right climate and sun / shade exposure to support it in the garden.
mjskitchen
Susan, Look for the Baby Bok Choy variety. It's literally ready to pick in 30 days (in my area anyway). It's also a gorgeous plant for the garden. Good luck!
The Wimpy Vegetarian
Will do, MJ! Thanks so much for the tip!!
Erin
love this bowlful of goodness and those pretty bok choy. That is one reason i stop my csa delivery during summer:) too many other things happening to plan and finish the produce. 🙂 I usually start putting a few veggies in every Dal till they get used up. Thanks for the post.
The Wimpy Vegetarian
Totally understand that! I'm now in love with bok choy - and continue to find so many ways to use it.