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Raw Bok Choy Quinoa Salad

Crunchy baby bok choy, sweet Red Delicious apples and carrots, hearty quinoa, and zesty ginger – this salad traverses the flavor and texture spectrum.


1 lb. baby bok choy (4 to 6 heads)
1 tsp. coarse salt
1 Markon First Crop Red Delicious Apple, peeled and sliced into matchsticks
1 cup Ready-Set-Serve Shredded Carrots
3 Tbsp. Ready-Set-Serve Lemon Juice
1 Tbsp. grape seed oil
1 tsp. fresh ginger, peeled and finely grated
1 cup quinoa, cooked
Coarse salt and ground pepper, to taste


Halve baby bok choy lengthwise; wash in clean running water to remove any soil. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat.
Place a clean plate inside colander over bok choy; weight with a heavy object. Set aside in sink to drain for 10-15 minutes.
In a large bowl, mix apple, carrots, lemon juice, grape seed oil, and ginger.
Add bok choy and quinoa; season with coarse salt and ground pepper. Mix well.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.