I’ve been having a mini love-affair with miso this week – stay tuned for more umami bomb recipes coming in the next few weeks – and this delicious little dinner salad does that love justice.
I can see using the leftovers of this dressing mixed with quinoa, or in a pumpkin-heavy dish. Also as a drizzle for chicken.
gluten-free, vegetarian, vegan
Miso Vinaigrette Salad
1 heaping Tbsp. white miso
1 Tbsp. sesame oil
2 Tbsp. neutral oil
2 Tbsp. sushi vinegar
2 Tbsp. lime juice
2 tsp. honey
Salt & pepper
1 large zucchini, chopped
1 large bok choy, washed and sliced thin
1 package baby spinach
2 tsp. sesame oil
1 scallion, thinly sliced
Big hand pepitas (toasted cashews would also be great)
Protein of choice: I used simply sautéed tofu
Optional topper: crispy chickpeas
Chop the zucchini and bok choy (whites) and set to sautee over medium-high with the sesame oil.
Let cook until crisp-tender.
Add a generous sprinkle of soy sauce.
Add the spinach and bok choy greens and toss until the spinach is barely wilted. Set aside. Drain if wet.
To make the dressing, whisk or shake all ingredients together.
To assemble the salad, add the toppers and toss with a couple Tablespoons dressing.
Salad serves 1-2 with extra dressing