Hello. Meet the salad that will make you do a little dance. Every. Single. Bite.
Im going to tell ya.. dressings aren’t my thing. Sauces yes, dressings no. BUT THIS GINGER MISO DRESSING. Tastes like the realllll deal. You know the one at Asian restaurants you ask for extra to pour on everything? That’s THIS. Minus the sugars, the weird oils, and preservatives.
Now lets talk salad – all the crunch. all the colors. all the fuel. all the goodness.
GET ON IT PEOPLE. I will be eating this salad for weeks and weeks to come!
I n g r e d i e n t s
DRESSING
3/4 cup carrot, peeled and rough chopped ( 2 small carrots )
1/3 cup avocado oil or avocado oil
¼ cup rice vinegar
3 tbsp sweet onion, finely diced
2 tbsp unsweetened apple sauce
1 tbsp toasted sesame oil
2 inch knob ginger, peeled & rough chopped
3 tsp chickpea or white miso
1 tbsp raw honey
1/2 tsp sea salt to start
Prepare your dressing. Add all your dressing ingredients to a food processor except your salt. I prefer this dressing grainy ( like in a Japanese restaurant) but if you want it totally smooth use a blender. Process for a 60 seconds. Add in your salt and pulse a few more times. Taste and adjust flavors.
Salad
4 cups butter lettuce or romaine, chopped
1 small red beet, peeled and sliced into very thin strips
1 carrot, peeled and sliced into very thin strips
1 cup shredded cabbage
½ cup microgreens (sub sprouts )
1/3 cup sunflower seeds
1/3 cup pistachios
½ avocado, sliced
crispy chickpeas
1 can organic chickpeas ( directions to roast below)
1 tbsp TJS Everything Bagel Seasoning
Pinch sea salt
Preheat oven to 400F. Line a baking sheet with parchment paper. Drain, rinse, and pat dry chickpeas. In a bowl drizzle with 1 tbsp olive oil + your spices. Mix.
Add to baking sheet, spreading out to allow them to get crispy. Cook for 40-50 minutes, stirring about halfway through. Once they turn golden brown and are hard to the touch, remove from oven and let cool! They will continue to crisp.
Prepare your salad/dressing while your chickpeas cook. In a food processor add all your dressing ingredients except your salt. I prefer this dressing grainy ( like in a Japanese restaurant) but if you want it totally smooth use a blender. Process for a 60 seconds. Add in your salt and pulse a few more times. Taste and adjust flavors.
Add all of your salad ingredients EXCEPT avocado in a large bowl. Mix well. Drizzle on desired amount of dressing and toss salad thoroughly. Add your sliced avocado, gently toss! Once your chickpeas are ready add desired amount for an extra crunch.
Dressing should be stored in a sealed tight container in the fridge!
