A Hawaiian-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
- 1 tbsp. brown rice miso paste
- 1 tbsp. brown rice vinegar
- 1 tbsp. ponzu or soy sauce
- juice of 1/2 a lime
- 4 tbsp. cow's milk or soy yogurt
- sea salt
- 5 oz. broccoli, stems chopped and florets broken into small pieces
- 2 tbsp. pumpkin seeds
- 2 tbsp. sesame seeds
- 2 handfuls of seasonal greens, washed and dried
- 1 ripe avocado, pitted and halved
- 1 can white beans (or similar) drained
First make the dressing. Mix all your dressing ingredients together in a bowl, adding a little salt if needed, depending on how salty your miso is. Alternately, if the dressing is too salty, add more yogurt.
Next, blanch the broccoli in boiling, salted water for a minute or so, until it has lost its rawness and is a lovely bright green. Drain and let cool.
Toast the pumpkin and sesame seeds in a pan until lightly golden, then spread on a plate to cool.
Pile the leaves into a serving bowl, then chop the avocado into chunks, and add them to the bowl along with the beans. Once the broccoli and seeds are cool, add them too. Pour over the dressing and toss well. Serve with steamed brown rice or soba noodles for a more substantial dinner.