This salad is perfect for a delicious lunch or a patio dinner with friends on a sunny summers evening. It makes for a satisfying meal, and the garlic miso dressing is one of my absolute favourites! It is incredibly savoury and delicious, while also being amazing for your health! The salad dressing contains raw garlic and ginger. Ginger helps to clear the lymphatic system, and raw garlic is both antibacterial and antiviral. Therefore these herbs are exceptional in supporting the immune system.
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This salad is perfect for a delicious lunch or a patio dinner with friends on a sunny summers evening. It makes for a satisfying meal, and the garlic miso dressing is one of my absolute favourites! It is incredibly savoury and delicious, while also being amazing for your health.
The salad dressing contains raw garlic and ginger. Ginger helps to clear the lymphatic system, and raw garlic is both antibacterial and antiviral. Therefore these herbs are exceptional in supporting the immune system. Garlic and ginger are also both anti-inflammatory herbs and are supportive to many of the body’s systems. Garlic has been shown to lower cholesterol and support cardiovascular health. Ginger’s anti-inflammatory actions help to ease joint pain and soothe the digestive system. These are great herbs to incorporate into your diet on a regular basis!
The salad dressing also contains miso, which is a savoury fermented soy product. Since it is fermented, this means that it contains beneficial bacteria (probiotics) to help keep both your digestive and immune system strong. Miso has a very tasty and slightly salty flavor that combines deliciously with the garlic and ginger.
I am selective in which soy products I recommend to my patients but think that organic, fermented soy products can be a great choice for your health. Please note that if you are sensitive or allergic to soy products, fermented soy should still be avoided. The miso in this recipe can be replaced with 2 tbsp of chickpea hummus and a pinch of sea salt or Herbamare in the case of sensitivity to soy products.
Servings: 2 entrees or 4 side salads
- Garlic Miso Dressing:
- 1 ½ tbsp Organic Miso (I used Genmai Miso, by the brand “Amano Miso”)
- 1 tbsp fresh grated ginger (approximately ½ to 1 inch piece of fresh ginger, peeled and finely grated)
- 2 cloves of garlic, crushed or minced
- 3-4 tbsp Olive oil
- Small dash of fresh ground pepper
- Spring Salad:
- 2-3 large handfuls of organic mixed greens (I used a boxed organic “Spring-mix” by “Earthbound Farm” that can be purchased at Costco)
- ½ red pepper, diced
- Small floret of broccoli, chopped (approx 1 cup)
- 2-3 medium carrots, sliced or grated
- ½ avocado
- 1/3 cup Pecans (optional)
- 1 tbsp sesame seeds
- Prepare the Garlic Miso Dressing: To make the salad dressing, combine all of the ingredients into a small (single-serving) food processor or blender and mix well. It can also be mixed vigorously by hand with a fork or small whisk. You can expect this dressing to be quite thick because of the consistency of the miso. Letting the dressing sit for 30 minutes prior to serving (optional) will allow the garlic and ginger to infuse into the oil.
- Prepare the Spring Salad: Combine the mixed greens, red pepper, broccoli and carrots into a salad bowl.
- Add the salad dressing to the greens and toss with salad tongs until evenly coated. If you have extra dressing it can be stored in the fridge for several days.
- Distribute the salad onto 2 plates. Sprinkle the salads with the sesame seeds and top with the sliced avocado and pecans.
- Dairy-Free, Gluten-Free, Egg-Free, Nut-Free (optional), Corn-Free, Vegan, Paleo
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