California Miso, Avocado Salad
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
Tastes delicious and easy to make!
Ingredients You'll Need
For the dressing:
1 tablespoon brown rice miso paste
1 tablespoon brown rice vinegar
1 tablespoon ponzu or soy sauce
juice of 1/2 a lime
4 tablespoons cow's milk or soy yogurt
sea salt
For the salad:
5 ounces / 150 g broccoli, stems chopped, florets broken into little heads
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
1 (15-ounce/400 g) can white beans (or equivalent), drained
Directions
1. Mix all your dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is. Alternately, if the dressing is too salty, add more yogurt.
2. Next, blanch the broccoli in boiling, salted water for a minute or so, until it has lost its rawness and is a lovely bright green. Drain and let cool.
3. Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.
4. Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans. Once the broccoli and seeds are cool, add them too. Pour over the dressing and toss well. Serve with steamed brown rice or soba noodles for a more substantial dinner.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
