Honey-Miso Summer Salad Bowls

These Honey-Miso Summer Salad Bowls are packed with delicious flavors.. They’re from the awesome Nourishing Superfood Bowls cookbook from Lindsay Cotter.

Happy Thursday! Today, I’m excited to share these Honey-Miso Summer Salad Bowls from my friend Lindsay’s Cookbook! If you’re not familiar with Lindsay Cotter from Cotter Crunch, you should definitely check out her recipes!

Lindsay has a degree in nutrition and specializes in sports nutrition and gluten-free diets, and she really knows her stuff! Her husband is a former pro triathlete, and all of these delicious bowls were inspired by the need to keep them both fueled as they went on their adventures together.

Nourishing Superfood Bowls include breakfast, lunch, dinner, and dessert bowls, and there’s something for everyone. While Lindsay isn’t vegetarian or vegan, she has many options for each, and they all look amazing.

Honey-Miso Salad Bowl Recipe Ingredients

Why Your Body Will Love These Salad Bowls

• Vitamin C – Just half a cup of radishes gives you 14 percent of your daily recommended dose of vitamin C. They are a natural antifungal, so they help keep candida growth in check. One cup of radishes contains only 9 calories and has hardly any fat.
• Antioxidants and cancer prevention – Radishes contain antioxidants like vitamin C, anthocyanins, and phenolic compounds. These protect cells from damage caused by free radicals. Thanks to compounds that prevent the growth and spread of cancer, like sulforaphane and glucosinolates, radishes have anti-cancer properties.
• Vitamins and minerals – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.

How To Make These Honey-Miso Salad Bowls

1. Place a steam basket in a medium pot and add an inch of water. Place the spinach in the steamer, cover it, and bring to a boil. Then, lightly steam the spinach leaves for 3-4 minutes.
2. In two serving bowls, arrange the steamed spinach, zucchini, broccoli sprouts, radishes, and strawberries.
3. To make the dressing, whisk together the white miso paste, sesame oil, mustard, agave, rice vinegar, and lemon juice.  Drizzle 1-2 Tablespoons of the dressing over each bowl.  Save the extra dressing for later use.  It keeps in the fridge for up to 5 days.
4. Add the lemon slices, fresh basil, and sesame seeds for garnish, and season with salt and pepper to taste.

Recipe Thoughts 

• I chose to share these Honey-Miso Summer Salad Bowls with you today because they’re so up my alley! They’re packed with veggies, strawberries, lemon, and herbs. They’re light, fresh, and perfect for summertime (which it feels like here these days!).
• Big bowls of food filled with veggies and protein are one of my favorite ways to eat. I’ve always been one of those people who mixes everything on their plate together because I love combining all the flavors. These Superfood Bowls are perfect for that!
• I definitely recommend checking out Lindsay’s book, especially if you love healthy, delicious food that can be eaten together in a big, nourishing bowl! I can’t wait to make more of her recipes :). You can find Nourishing Superfood Bowls here.
• Lindsay combines so many great ingredients that are colorful and healthy. I’m also really big on homemade dressings, and she has tons that I can’t wait to try! I especially love the Honey-Miso dressing on these Summer Salad Bowls.
• If you store it for later, I recommend keeping it in an airtight container in the fridge for no longer than three days and leaving the dressing off until ready to eat.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Nutritious Salad Recipes?

Chili Garlic Cucumber Salad

Fall-Inspired Mason Jar Salads

Beans and Greens Salad

Beet and Carrot Salad with Chickpeas

Roasted Delicata Squash Salad with Kale and Chickpeas

Honey-Miso Summer Salad Bowls

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• Author: She Likes Food

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Description

A delicious and fresh summer salad packed with veggies and strawberries!

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Ingredients

Scale 1x2x3x

• 3 cups spinach leaves
• 1 medium zucchini, shaved into thin slices
• 1 cup broccoli, or alfalfa sprouts
• 1/2 cup radishes, thinly sliced
• 1 cup strawberries, sliced
• Lemon slices, for garnish
• Fresh basil, for garnish (I used parsley)
• Black sesame seeds or toasted sesame seeds, for topping (I used poppy seeds because that’s what I had)
• Salt, to taste
• Cracked black pepper, to taste

Honey-Miso Dressing:

• 3 tablespoons white miso paste
• 3 tablespoons sesame oil
• 1 teaspoon mustard
• 1/4 cup honey, or agave syrup
• 1 tablespoons rice wine vinegar or red wine vinegar
• 1 tablespoon lemon juice

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Instructions

1. Place a steam basket in a medium pot and add an inch of water.  Place the spinach in the steamer, cover, bring to a boil and lightly steam the spinach leaves for 3-4 minutes.
2. In two serving bowls, arrange the steamed spinach zucchini, broccoli sprouts, radishes and strawberries.
3. To make the dressing, whisk together the white miso paste, sesame oil, mustard, agave, rice vinegar and lemon juice.  Drizzle 1-2 tablespoons of the dressing on top of each bowl.  Save the extra dressing for later use.  It keeps in the fridge for up to 5 days.
4. Add the lemon slices, fresh basil and sesame seeds for garnish, and season with salt and pepper to taste.

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