Green Salad with Apples, Avocado & Cranberries
Ingredients
Green Salad:
- 150 g (about 5 cups) of a mixed greens salad blend
- 100 g kale leaves
- 1 large or 2 small granny smith apple(s), thinly slice
- 1 ripe avocado, sliced
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup chopped raw pecans
- 2 tbsp chia seeds
White Miso Dressing:
- 2 tbsp white miso paste
- 2 tbsp honey
- ¼ cup olive oil
- 2 tbsp lemon juice
- ½ tsp grated ginger
- 1 tsp sesame oil
- ¼ cup rice vinegar
- salt and pepper, to taste
Instructions
- In a cup or jar, whisk together the white miso paste, honey, olive oil, lemon juice, grated ginger, sesame oil, and rice vinegar until they meld into a well-balanced dressing. Season with a pinch of salt and a dash of pepper.
- Begin with a generous bed of spring greens and chopped kale leaves on a large plate. The combination of the two provides both tenderness and crunch.
- Arrange the thinly sliced Granny Smith apples, dried cranberries, pumpkin seeds, creamy avocado slices, raw pecans, and nutrient-packed chia seeds on top of the greens.
- Drizzle the salad with just enough of the White Miso Dressing to lightly coat the leaves once tossed. You might not need all of it, so start with a bit and add more to your taste.
- With care, toss all the ingredients together, ensuring that the dressing lightly caresses each leaf. The result is a harmonious blend of flavours, textures, and colours that's ready to delight your taste buds.