Garden Greens, Leaves and Seed Salad with Avocado and Ginger Miso Dressing

This elegant, easy-to-make salad has pretty tiers of different textured greens - a perfect dinner party food.

Posted on May. 17, 2017
By Editor


Prep 10 mins • Cook 10 mins • Serves 1

Ingredients

  • 1 branch broccolini, split and blanched
  • 2 green asparagus, blanched
  • 4 baby green beans, blanched
  • 1 baby zucchini, sliced and blanched 
  • 3 leaves baby romaine or baby gem
  • 2 leaves witlof (Belgian endive)
  • fennel, shaved
  • 4 snow peas
  • ¼ avocado
  • 1 tsp sunflower seeds
  • 1 tsp pumpkin seeds
  • alfafa or micro sprouts, as needed
  • parsley leaves, washed
  • ginger miso (makes 4 servings)
  • 60ml raw apple cider vinegar
  • 1 tbsp tahini
  • 1 clove garlic, peeled and grated
  • 1 knob ginger, grated
  • 2 tbsp miso
  • 60ml extra virgin olive oil or coconut oil
  • dressing (makes 4 servings)
  • ½ tsp ginger, grated 
  • ½ tsp liquid aminos 
  • 120ml water
  • 1 clove garlic, peeled and grated
  • 2 tbsp lemon juice
  • 2 tbsp miso paste
  • 3 tbsp extra virgin olive oil or coconut oil
  • 3 tbsp flaxseed oil
  • ginger miso, as needed

Method

Step 1

Prepare the ginger miso. Combine all the ingredients except for the oil and blend to a fine puree. When done, slowly drizzle in the oil and continue blending. Add water in small amounts if necessary for a more liquid consistency.

Step 2

To prepare the dressing, combine all the ingredients, including the previously blended ginger miso, and blend until a smooth consistency is achieved.

Step 3

To serve, place blanched vegetables on a plate. Layer with other greens, then top with seeds, sprouts and parsley leaves. Drizzle ¼ of the dressing around and over salad. Serve immediately.

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