Green salad with citrus-miso dressing
This salad is a celebration of renewal — crisp greens, tender vegetables, and a tangy, umami-rich dressing that brings everything to life. Rich in chlorophyll and antioxidants, this recipe supports digestion and hydration. The miso adds probiotics and depth of flavour.
Salad base:
- 1 cup baby spinach
- 1 cup shredded green cabbage
- ½ cup snow peas, thinly sliced on the diagonal
- ½ cup cucumber ribbons (use a peeler)
- ¼ cup finely sliced fennel
- 1 small zucchini, spiralised or julienned
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh chives
- 1 tablespoon toasted sesame seeds
Optional additions:
- ½ avocado, sliced
- ¼ cup sprouted lentils or mung beans
- A handful of edible flowers (nasturtium, viola, calendula) for colour and flair
- 1 tablespoon white miso paste
- 2 tablespoon fresh orange juice
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger
- 1 teaspoon maple syrup
- 2 tablespoon cold-pressed olive oil
- 1 teaspoon rice vinegar
- Pinch of sea salt
- Whisk dressing ingredients until smooth and emulsified.
- Toss all salad ingredients gently in a large bowl.
- Drizzle with dressing just before serving.
- Garnish with sesame seeds, herbs, and edible flowers.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
