I love a pretty chopped salad for lunch and this recipe with miso ginger dressing is delicious. The dressing is the perfect complement to the crisp and flavorful ingredients of the salad. The miso and ginger blend perfectly with the nutty flavor of the toasted sesame oil. The avocado and chickpeas give the salad a heartiness that makes it the perfect weekday meal. You can find more delicious salad recipes here and here!
For the Salad:
1 pound of spring mix
1/2 of a head of purple cabbage
1 English cucumber
1 can of chickpeas
1 bunch of green onions
1 cup of shredded carrots
1/2 cup of slivered almonds
Arrange the spring mix on your serving platter.
Thinly slice the red cabbage into ribbons.
Slice the cucumber into rounds.
Lightly toast the slivered almonds until they are fragrant.
Trim the green onions, using only the green portion, and thinly slice them.
Cut the avocado into cubes.
Arrange the toppings on the spring mix, evenly spreading out the ingredients.
For the Dressing:
2 tablespoons of apple cider vinegar
2 tablespoons of rice vinegar
2 tablespoons of toasted sesame oil
2 tablespoons of vegetable oil
3 tablespoons of honey
1 tablespoon of soy sauce
1 tablespoon of sesame seeds
2 tablespoons of miso paste
2 tablespoons of fresh ginger, minced
the juice of one lime
Mix all of the ingredients together in a small bowl.
Transfer the dressing to a serving dish.