Cleansing Garden Salad with Easy Miso Dressing
A quick-and-easy salad to re-balance your body. Nutrient rich greens and vegetables with a miso dressing that supports good gut bacteria.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Paleo, Vegan, Gluten Free, Seasonal
Ingredients
Scale
- 8 cups mixed greens (baby lettuce, arugula, watercress, kale)
- 3–4 radishes, thinly sliced
- 1–2 scallions thinly sliced
- ¼ cup roasted sunflower seeds
- 1 ripe avocado, thinly sliced
Miso Dressing
- ½ cup rice vinegar
- 2 tablespoons mellow white miso
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons gluten free tamari
- 1 tablespoon coconut sugar
- ½ cup extra virgin olive oil or avocado oil
Instructions
- Add the greens to a large serving bowl and top with scallion, radishes, sunflower seeds.
- Make the Easy Miso Dressing.
- Add just enough dressing to moisten the salad. Toss gently and top with avocado slices.
- Serve extra dressing on the side.
- Any left over salad will stay fresh (undressed) up to 3 days in the refrigerator.
Miso Dressing
- Measure all ingredients into a jar and shake.
- Store in the refrigerator for up to 14 days.
Notes
For more protein in this salad, add beans, chicken, canned wild sardines or wild salmon.
Nutrition information is an estimate for 1 serving of salad with dressing, calculated with some dressing left over. No extra protein added.
Nutrition
- Serving Size: 4