Description
A delicious and fresh summer salad packed with veggies and strawberries!
Ingredients
Scale
- 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
Instructions
- 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.
- In two serving bowls, arrange the steamed spinach zucchini, broccoli sprouts, radishes and strawberries.
- 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.
- Add the lemon slices, fresh basil and sesame seeds for garnish, and season with salt and pepper to taste.