grated lime zest plus 2 Tbsp lime juice
grated fresh ginger
jalapeño, thinly sliced
olive oil, divided
heads baby bok choy, halved
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- Heat grill to medium-high. Juice ½ orange into a bowl (you should have about 2 Tbsp), cut remaining half into 3 wedges. Add lime zest and juice to bowl and whisk in honey and ½ tsp salt to dissolve. Stir in ginger, garlic, jalapeño, and 2 Tbsp oil.
- Toss bok choy with remaining Tbsp oil and season with ¼ tsp salt. Grill cut-side down, 2 min. Turn and cook until just tender, 1 to 2 min. more; transfer to a platter. Grill orange wedges until just charred, 1 to 2 min.; transfer to platter. Stir dressing and drizzle over bok choy.
This article originally appeared in the May/June 2022 issue of Women’s Health.
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