Tokyo Market Salad Bowl

Tokyo Market Salad Bowl courtesy of Zuma New York

Tokyo Market Salad Bowl

Prep Time

15 minutes

Cook Time



1 people

The third course of the rejuvenating and detoxifying meal at Zuma New York, the popular Japanese izakaya restaurant in Midtown Manhattan, the Tokyo Market Salad Bowl is a “superfood” salad made with 5 types of salad leaves, herbs, cucumbers, grains, cereals, and nuts, topped with a citrus honey dressing.

This three-course detoxifying meal was developed to be enjoyed in 15-20 minutes for the health and time conscious individual. Create the entire Kenko Set by finding Course 1 and Course 2 below:

First Course: Midori Juice

Second Course: Mitsuba Miso Soup


This recipe is courtesy of Zuma New York.


  • 100 grams seasonal green leaf mix
  • 10 leaves baby kale
  • 20 grams sweet gem lettuce, cut into small pieces
  • 5 grams dill, picked
  • 2 leaves shiso, picked
  • 5 grams chives, cut in 1-inch pieces
  • 10 pieces green apple, melon balled
  • 1 breakfast radish, shaved and blanched in ice water for 10 min and pat dry
  • 10 grams each carrots, cucumber and daikon, shaved and glanced in Ince water for 10 min and pat dry
  • 1/2 avocado, cut in small pieces
  • 30 grams honey and lemon dressing
  • Roasted cashew nuts, crushed

Honey and Lemon Dressing

  • 160 grams fresh lemon juice
  • 80 grams lemon oil
  • 70 grams honey
  • 5 grams kosher salt
  • 20 grams white sesame seeds, toasted


To assemble the salad

  • 1 Put seasonal green leaf mix, baby kale, sweet gem lettuce, carrots, cucumber and daikon into a mixing bowl and mix with the honey and lemon dressing.
  • 2 Place avocado pieces into salad bowl and add salad mix on top. Garnish with dill, picked shiso, chive sticks, green apple balls and roasted cashews.

For the Salad Dressing

  • 1 Mix all ingredients in a bowl and fill into squeeze bottle



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