California Avocado season has ended.

Baby Bok Choy & Avocado Salad with Sweet/Spicy Soy Vinaigrette and Butter Roasted Sesame Cashews

Total time:

15 min

Prep time:


Cook time:

15 min

Baby Bok Choy & Avocado Salad with Sweet/Spicy Soy Vinaigrette and Butter Roasted Sesame Cashews



Serves: 4

As needed Dressing
1/2 cup olive oil
1/4 cup rice vinegar
1/3 cup white sugar
3 Tbsp. soy sauce
1 tsp. finely chopped fresh ginger
1 medium clove garlic, minced
1 tsp. toasted sesame oil
1 tsp. sriracha
6 baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)
2 Tbsp. red onion, finely chopped
2 ripe, Fresh California Avocados, seeded, peeled and diced
As needed Cashews
1/2 cup Cashews
2 Tbsp. sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)
1 tsp. butter
1/2 tsp. sea salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Preheat oven to 350˚F. Combine the cashews and sesame seeds in a small baking pan. Add butter and sea salt and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown. Place several thicknesses of paper towel on a flat surface and spread out nuts to cool 
  2. Combine all dressing ingredients in a jar with a tight fitting lid. Close the lid, and shake until well mixed and sugar is dissolved.
  3. Arrange bok choy decoratively on plates. Scatter with the diced avocado and minced red onion. Drizzle with dressing and finish off with a shower of cashew/sesame mixture.

Author's note: Serves 4 as a side salad. 

© 2012 The Café Sucré Farine

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chris Scheuer is a home chef, recipe developer, food stylist, mom, wife and "Grammy" of five. Together with her husband/photographer/taste-tester Scott, she authors TheCaféSucré blog, dedicated to creating casually elegant, delicious recipes. Her inspiration for creating new, innovative culinary creations comes from an insatiable curiosity and love of international cuisines. Chris' work can also be seen at numerous online publications and websites including; Honest Cooking, Meridian Magazine (London, UK), the California Avocado Commission and Parade Magazine and Bon Appetit.

Chris is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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