Hoisin Vinaigrette Chopped Salad

For salad:

1 head romaine or leaf lettuce, chopped

2 heaping cups chopped baby bok choy, tatsoi, or baby spinach leaves

1 English cucumber, sliced

6 green onions, white and green parts, sliced

1/2 bunch of cilantro, leaves and stems, chopped

3 mandarin oranges, peeled and separated into segments

8 oz. shelled edamame (defrosted, if from frozen)

For Hoisin Vinaigrette:

1/3 cup prepared hoisin sauce

1/3 cup avocado oil

1/4 cup rice vinegar

1/4 tsp. ground black pepper

1 Tbsp. sesame seeds

For crunchy almond topping:

1 tsp. toasted sesame oil

1 cup sliced almonds

2 Tbsp. fish sauce (or tamari)

1. Prepare crunchy almond topping: in a small skillet, heat sesame oil over medium-low heat. Add sliced almonds, and toss to coat. Toast almonds over medium-low heat, stirring frequently to avoid burning, about 8-10 minutes. Remove skillet from heat, and add the 2 Tbsp. fish sauce, and stir quickly to coat almonds. The fish sauce will sizzle and steam, and quickly evaporate. Set almonds aside to cool while preparing the rest of the salad.
2. Make the Hoisin Vinaigrette by adding the hoisin, avocado oil, rice vinegar, black pepper, and sesame seeds to a Mason jar and shaking vigorously to combine (or place in a bowl and whisk to combine). Set aside.
3. Assemble the salad ingredients in a large bowl: chopped lettuce, chopped bok choy/tatsoi/spinach, sliced cucumber, sliced green onions, chopped cilantro, mandarin orange segments, and cooked edamame. Toss to combine.
4. Serve salad dressed to your liking with Hoisin Vinaigrette, and topped with crunchy almonds.