This recipe was initially inspired by a Matcha salad dressing I saw on a smoked salmon salad at Whole Foods, and further inspired by DoMatcha, a matcha tea company whose recipe, along with Whole Foods, served as the template for this creation. The earthiness of the matcha is well paired with the acidity in the vinegar and the sweeteness in the orange slices. Walnuts may be added for crunch, and the goat cheese can easily be omitted without sacrificing flavor if you are dairy intolerant. Be sure to include a fat source so that the antioxidants present in this salad are readily absorbed.

Matcha is something I am going to be playing with in the kitchen this month. Matcha has been cultivated in such a way to provide deeper flavor and richer color than other green teas. It was its intense color that first drew me in. Matcha is made by grinding the whole, dried leaf into a powder. The process itself can take an hour to powder an ounce by hand, and this laborious procedure is reflected in price. However, the sweetness of the tea and the complex flavor profile add quite a bit of character and, in my opinion, makes the extravagant price tag worthwhile. There is also the significant health properties of matcha above and beyond other green teas. All green teas contain the coveted compound, EGEC (epigallocatechin 3-gallate), renowned for its anti-cancer properties, cardio-protective nature, and metabolic boosting ability. The EGEC present in matcha is significantly higher than traditional green teas because matcha involves drinking the leaf in its entirety, not an infusion of the leaf.

This recipe pairs well with any white fish or Asian meal. I would recommend a grilled halibut or grilled shrimp as an accompaniment. Both these protein sources have a subtle sweetness that marries well with the citrus in the dressing and the earthiness of the matcha.

Salad:

• 1 bag triple washed greens of your choice
• 3 baby sweet bell peppers, sliced thin
• 1/2 navel orange, sliced thinkly, sectioned and rind removed.
• 1-2 oz. goat cheese OR 1/3 cup walnuts OR 1/2 an avocado, cubed

Dressing:

• 1/4 cup rice vinegar
• 1 tsp matcha green tea powder
• 1 tsp. tamari or coconut aminos
• juice of 1/2 lime
• 1 tbsp. orange juice
• 1/4 tsp. pureed or freshly grated ginger

Place matcha powder in a small cup. Add just enough vinegar to make a paste and mix until smooth. Add remaining vinegar, lime and orange juices, and ginger.

Toss peppers, orange segments in the greens. Add goat cheese, avocado or walnuts and toss gentle to mix. Add dressing to taste and serve immediately. Serves 4.