super green salad with miso ginger dressing
Raw, Vegan, Gluten free
photos by Luisa Brimble. hand modeling by Amelia Grose.
"I love a good salad at any time of the year and this one is packed with so much goodness.
Not a fan of ginger or miso? Try switching the dressing to a simple balsamic and olive oil and add some fresh strawberries to the greens for a yummy twist... A piece of grilled salmon on top would work well too.
As always, you can add or subtract whatever you do or don't like. So get creative! As generally, anything goes when it comes to salad."
INGREDIENTS: (serves 2)
1/4- 1/2 head of full butter lettuce leaves
big handful green beans, chopped
1 x avocado, sliced
1/2 head broccoli, chopped into bite sized pieces
2 asparagus stems, thinly sliced
2 tbsps hemp seeds
2 tbsp pumpkin seeds
1/2 - 1 fennel bulb, sliced
2 tbsp miso
1 tsp grated ginger
1 tsp honey or liquid sweetener of choice
2 tbsp olive oil
1 tsp lemon juice
1/4 cup water
- Throw the dressing ingredients into a blender and blend until smooth OR you can throw them into a bowl and whisk together... but the blender is much easier! Taste testing and adding whatever you think it needs to suit your taste buds.
- Toss through the salad and serve immediately!