Potsticker Asian Salad

Ingredients:

6–8 frozen or fresh potstickers (pan-fried or steamed)

2 cups arugula

1 cup baby spinach

½ cup cherry tomatoes, halved

½ cucumber, sliced into half-moons

¼ cup red onion, thinly sliced

2 green onions, chopped

1 Tbsp sesame seeds (toasted if desired)

Asian Sesame Dressing:

3 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp sesame oil

1 Tbsp olive oil (or avocado oil)

1 tsp honey (or maple syrup)

½ tsp grated ginger

1 clove garlic, minced

Pinch of red pepper flakes (optional)

Instructions:

1. Cook the potstickers

Pan-fry or steam according to package instructions. Let cool slightly, then cut in half if desired.

2. Make the dressing

In a small jar or bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, and red pepper flakes.

3. Assemble the salad

In a large bowl, combine arugula, spinach, tomatoes, cucumber, red onion, and green onions.

Add potstickers on top.

Drizzle with the Asian sesame dressing and toss gently.

4. Finish

Sprinkle sesame seeds over the top.

Serve immediately while potstickers are still warm for a nice contrast.