Superfood Salad Bowl with Miso Dressing

🧂 Ingredients

• 3 cups 120 grams spinach leaves
• 1 medium zucchini

  shaved into thin slices (see notes)
• 1 cup 40 g broccoli or alfalfa sprouts
• 1/2 cup 60 g radishes, thinly sliced
• 1 cup 150 g strawberries, sliced
• Lemon slices

  for garnish
• Fresh basil

  for garnish
• Black sesame seeds or toasted sesame seeds

  for topping
• Salt

  to taste
• Cracked black pepper

  to taste
• 3 tablespoons 45 g white miso paste
• 3 tablespoons 45 mL sesame oil
• 1 teaspoon mustard
• 1/4 cup 60 mL honey, agave, or maple syrup
• 3 tablespoons 45 mL rice wine vinegar or red wine vinegar
• 1 tablespoon 15 mL lemon juice

Instructions

• 1 Place a steam basket in a medium pot and add an inch (2.5 cm) of water. Place
  the spinach in the steamer, cover, bring to a boil and lightly steam the spinach
  leaves for 3 to 4 minutes. Another quick steam option s to place the spinach in
  the microwave for 30 to 45 seconds on high.
• 2 In two serving bowls, arrange the steamed spinach, zucchini, broccoli sprouts,
  radishes, and strawberries.
• 3 To make the dressing, whisk together the white miso paste, sesame oil, mustard,
  honey, rice vinegar, and lemon juice. Drizzle 1 to2 tablespoons (15 to 30 mL) 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.
• 4 Add the lemon slices, fresh basil and sesame seeds for garnish, and season with
  salt and pepper to taste.

Nutrition Info