Protein. Veggie. Cookie.

It’s been a crafty week. And a “Clean” week. Last night, I made the Mochi Dumplings from Terry Walter’s cooking class. In a totally anticipated move, my kids did not go quite so clean as to eat the cabbage-carrot-mushroom-onion-ginger filling. They did eat much mochi (the sesame garlic) and raw carrots dipped in the scallion-sesame dipping sauce and lots of Orange Ginger tofu (also from Clean Food). Mochi, one protein, one veggie. Score.

This was also the week seven-year-old girls took to the streets of my neighborhood armed heavily with sugar.  As my friend Jillian smartly posted on facebook, “Yes. I had a salad for lunch so I could eat a sleeve of Girl Scout cookies.”

Assuming we all still have a few sleeves left, here’s a long-time favorite salad to tip the scales in our favor.

Caesar Salad with Chicken and Avocado, adapted from Real Simple

Prep Time: 10 minutes


Ingredients (Serves 4)

  • 2 garlic cloves, finely chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup freshly grated Parmesan, plus shavings for serving (optional)
  • 1/3 cup grapeseed oil (or canola)
  • freshly ground black pepper
  • 2 romaine hearts, chopped
  • 1/2 rotisserie chicken, meat sliced (2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained well
  • 2 avocados, peeled and sliced
  • 3/4 cup walnuts, chopped
  • (optional: 1 teaspoon anchovy paste – I don’t use it)


In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste (opt.), grated Parmesan, oil, and a few grinds of pepper. Set aside.

Top romaine with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing.

Use a vegetable peeler to create long Parmesan shavings for the topping, if desired.

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  1. Barbara Sadowsky says:

    This is one of my favorites! Yum!

  2. merrill says:

    Okay, between you and Pinkberry, I’ve heard of this Mochi twice in two days. I’m curious how this ingredient can work in a dinner dumpling and atop frozen yogurt. Please help!

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