This easy spring salad with miso vinaigrette is light, refreshing and easy to make. The crispy veggies are paired with a sprinkling of sesame and Pro-Chi for added crunch and nutrition.
If you’re looking for a salad that’s delicious, satisfying and good for your waistline, you have come to the right page. This easy salad is perfect for lunch or dinner. Make it a meal by pairing it with seared or grilled salmon and you have a total winner.
1 C. snap peas, trimmed
One English cucumber, sliced thin
1 T. red miso paste
2 t. orange juice
2 T. water
1 t. soy sauce
1/8 t. sesame oil
6 T. avocado oil
1 T. black sesame seeds
Boil salted water in a medium saucepan. Add snap peas and blanch for 30-60 seconds. Remove from water and cool in ice water. Drain and set aside.
In a small bowl, combine first five ingredients with a whisk. Slowly whisk in oil incorporating fully to emulsify.
Place blanched snap peas and cucumber slices on a serving platter. Drizzle 2 T. dressing over top (reserve remaining in the refrigerator for another use). Sprinkle with sesame seeds and Pro-Chi.
This delicious spring salad with miso vinaigrette is a healthy way to start the season. The remaining miso vinaigrette is perfect over most any salad. You can also enjoy this salad with chicken or shrimp or another fish like tuna.