Sesame-Grilled Bok Choy Salad + Lychee Margarita

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

The aromatic flavours in this Lychee Margarita made with Sauza Silver pair wonderfully with the flavours of sesame and bok choy in this grilled salad. 


1 tsp (5 mL) grated orange zest
½ cup (125 mL) orange juice
2 tbsp (30 mL) vegetable oil
1 tbsp (15 mL) toasted sesame oil
½ tsp (2 mL) dry mustard
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
6 baby bok choy, about 1½ lb (750 g)
8 oz (250 g) snow peas, trimmed
8 red radishes, halved and thinly sliced
8 large leaves curly leaf lettuce
White and black sesame seeds for garnish


  1. Whisk together orange zest and juice, vegetable oil, sesame oil, mustard, salt and pepper in a measuring cup. Set aside.
  2. Preheat barbecue to medium. Trim ends and any tough outer leaves from bok choy. Cut in half lengthwise and place in a large bowl. Pour in ¼ cup (60 mL) of the orange dressing and toss to coat.
  3. 3. Grill bok choy, turning once, for 4 to 5 minutes per side, until grill-marked and almost tender. Return bok choy to bowl, cover with plastic wrap and let steam for about 10 minutes, until tender-crisp.
  4. Meanwhile, blanch snow peas in a large pot of boiling salted water for about 2 minutes, until bright green and tender-crisp. Drain and plunge into a bowl of ice water. Let stand until chilled. Drain and pat dry.
  5. ust before serving, discard any accumulated liquid from bok choy. Cut bok choy pieces in half lengthwise and return to bowl. Add snow peas and radishes. Add remaining orange dressing and toss to coat. Season with salt and pepper.
  6. Tear lettuce into bite-sized pieces and arrange on a platter. Top with bok choy mixture, drizzling with any orange dressing remaining in bowl. Sprinkle with sesame seeds.


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