Green Goddess Salad with Miso-Ginger Dressing

I first got the idea to make a miso-ginger dressing after I had the most delicious salmon bowl at Spring Place’s dining room. I knew I wouldn’t be able to replicate their smooth and utterly delicious dressing that I was swooning over the entire meal, but I had to get as close to it as possible. 

I made this miso-ginger sauce shortly after for my own rendition of a salmon bowl and figured I’d use the leftover dressing on a refreshing salad. A light, fresh and simple salad gets amped up with this flavorful Asian-inspired dressing. It’s so easy to make and takes only a few minutes of your time to assemble. The only real work here is slicing the vegetables and getting the flavor of the sauce just right. 

What I love about this dressing is that it stores in the fridge for several days and can be used on so many dishes. You can use it as a marinade for fish and chicken or as a dipping sauce for raw and cooked vegetables alike. 

Ingredients

1 cup spinach

1 cup arugula

1/2 cup cilantro

1/2 English cucumber, thinly sliced lengthwise

1/2 yellow pepper, thinly sliced

1-2 boiled eggs, sliced in half

1 avocado

1 green onion

Sesame seeds

Sea salt & freshly cracked black pepper

Microgreens 

For Miso-Ginger Dressing

1 tbsp white or yellow miso

2 tbsp rice vinegar

1 tbsp fresh lime juice

1-inch piece fresh ginger, grated

1 garlic clove, grated or minced 

Pinch cayenne

2 tbsp roasted sesame oil

2 tbsp olive oil

1 tsp tamari or soy sauce 

1 tsp raw honey

Instructions

For the miso-ginger dressing, combine the miso, vinegar and lime juice in a small bowl and whisk together until well blended. Add the remaining ingredients and stir to mix. 

Plate the vegetables starting with a layer of spinach, arugula and cilantro. Pour over a couple tablespoons miso-ginger dressing and combine until lettuce is evenly coated. Add your sliced bell pepper, cucumber, avocado and egg. Garnish with micro greens and sesame seeds. Drizzle some more of the dressing on top and enjoy!