Jade Blend™ Saigon Style

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  • Jade blend with octopus


  • 7 c. water
  • 1 c. scallions, thinly sliced
  • 1 c. red bell pepper, seeded and thinly sliced into 1/2" pieces
  • 1 c. mint leaves, roughly chopped
  • 1 c. basil leaves, roughly chopped
  • 2 c. cilantro leaves, roughly chopped
  • 2 t. ginger, finely minced or grated
  • 2 t. garlic cloves, finely chopped
  • 1/4 c. soy sauce, reduced sodium
  • 1/4 c. lime juice
  • 1 T. red pepper flakes
  • 1 T. dried mustard
  • 1/4 c. water
  • 1/2 c. fish sauce (for vegetarian, substitute additional reduced sodium soy sauce)
  • 3/4 c. canola oil
  • 10 avocados


  1. Bring water to a boil.
  2. Add InHarvest Jade Blend, reduce to a simmer and cook, covered for 11-12 minutes.
  3. Remove from heat and cool on a sheet pan.
  4. When Jade Blend is cool, place it in a large bowl and add scallions, bell pepper, mint, basil and cilantro.
  5. In a separate bowl, combine the ginger, garlic, soy sauce, lime juice, red pepper flakes, mustard, water and fish sauce.
  6. Add the oil to the bowl in a slow, steady stream, using an immersion blender to emulsify.
  7.  Add the dressing to the Jade Blend mixture and toss to combine.
  8. Serve ½ cup of salad on top of ¼ of an avocado, sliced.

Recipe Yield: 40 servings

Nutrition Facts

Per serving: 195 cal., 4 g pro., 21 g carb., 5 g fiber, 11 g fat (1 g sat. fat), 0 mg chol., 354 mg sod., 1 g sugar

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Chef Tip

This pairs really well with grilled seafood such as octopus.