Light & Healthy Lunch

The Cuties and I are back in hot and sticky Tokyo and recovering from our jet lag.  We are  waking up at all sorts of crazy hours and eating at random times as well.  As a result, our food situation is equally out of whack and we’re not always sure what exactly we’re hungry for at what time, LOL!

So yesterday we decided to make one of our favorite salads as our lunch so that we could graze on it throughout the afternoon whenever we were hungry.

We started with a half head of Bok choy {in Japan, Bok choy looks a little different than it does in America, so we use two of the petite heads instead}.  Slice it up thin and then give that a rough chop until you have about 4 cups.

Next cut up one large red apple into bite-sized pieces.  I like to use something you’d eat right from the tree like a Jonagold.

One of things I love about produce in Japan is that despite how expensive it is, it’s always absolutely perfect and comes individually protected.

Next add four thinly sliced scallions {please note my awkward blogger self-photography as The Cuties were too busy watching a movie to help me!}

Finally, make your dressing out of 1/3 cup of low-fat plain yogurt and two tablespoons of lemon juice {do you know the trick to squeezing the juice out of a lemon by sticking a fork in your lemon half before squeezing?  makes it much easier to get the juice out!}

Mix everything together in a bowl, add a bit of salt and pepper to taste, and serve!

So yummy and delicious.  I brought the bowls to the table and Little Cutie’s first words were, “Awesome!  I love this salad.”

{This recipe has been tweaked from Real Simple ~ many thanks!}

Bok Choy is high in Potassium, Vitamin A, Vitamin D, Vitamin C and Folic Acid.  And one cup of it has only 9 calories and almost zero fat!  Have I convinced you to try it yet?  🙂

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2 Responses to Light & Healthy Lunch

  1. Tokyo Jinja says:

    I’d try it, but I don’t think I could get the kids to try it – might have to leave that to you!

  2. DebCyn says:

    I made this salad last night instead of our usual green salad and it was a hit! It’s now in the binder of recipes my kids have approved; thank you!

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