5 (15)

Quick and Easy, Salads, Vegetarian

BLD's fresh vegetable salad

BLD's fresh vegetable salad
Anne Cusack / Los Angeles Times

Dear SOS: I'm a regular at BLD on Beverly Boulevard and absolutely love its fresh vegetable salad -- so simple, yet all the ingredients blend perfectly! Would love the recipe. Thanks. Stephanie Swedlove Los Angeles Dear Stephanie: BLD tosses its ... Read more

Total time: 40 minutes | Serves 4 to 6

Salad dressing

  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 teaspoons coarsely chopped shallot
  • 1 1/2 teaspoons coarsely chopped fresh rosemary
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 3 tablespoons sweet rice vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup canola oil

Step 1In a blender, grind the ginger, shallots and rosemary to a paste.

Step 2Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.

Step 3With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.

Fresh vegetable salad

  • 2 cups shelled edamame beans
  • 1 cup raw fresh yellow corn
  • 2/3 cup diced avocado
  • 2/3 cup toasted and salted cashews
  • 1/2 cup sliced or diced roasted and peeled red bell peppers
  • 1 1/2 cups French green beans (haricot vert), blanched, shocked and chopped
  • 2 cups diced jicama
  • 1/2 cup salad dressing, more as desired
  • 1 cup daikon sprouts
  • 1/4 cup plus 2 tablespoons hemp seeds

Step 1In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups salad. Serve immediately.

Note: Adapted from BLD in Los Angeles. Hemp seeds can be found at select well-stocked markets as well as most health food stores.


Sephardi chicken soup with herb-flecked kneidelach
Sephardi chicken soup with herb-flecked kneidelach

Green cilantro sauce (mojo verde)
Green cilantro sauce (mojo verde)

Peppery roasted squash
Peppery roasted squash

Shrimp in romesco with wilted spinach
Shrimp in romesco with wilted spinach

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Artichoke, bacon and new potato stew
Squid salad with shaved fennel and arugula
Tofu with ginger vinegar