Added ingredients in this recipe are what I already had in my kitchen. Feel free to mix and match to your taste personality. This size salad fed two adults and one relatively good eating nine year old. (The trout tacos are a delicious partner!)
The Salad
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Carrots, broccoli stems, and baby turnips, thinly sliced (use a peeler or mandoline)
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Lettuces: butter lettuce and romaine roughly chopped (don’t forget to look in your fridge first)
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Roasted broccoli (ideally cook with extra virgin olive oil)
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Strawberries, hulled (take the green tops off), rinsed and quartered
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Brazil nuts, toasted and roughly chopped (you can use any nut or seed you like)
DIRECTIONS
Place all ingredients in a mixing bowl. Dress with miso ranch to your heart’s content. Season with salt and pepper. If you can’t have dairy there are so many other delicious alternatives. Try simply with lemon juice and extra virgin olive oil. Use a 3:1 (oil:juice) ratio for starters.
Miso Ranch
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2 garlic cloves, finely minced
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250g plain greek yogurt (doesn’t have to be greek either)
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25g lemon juice (about the juice of 1 lemon)
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3g onion powder
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3g garlic powder
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1bu onion tops, thinly sliced
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60g miso paste
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Salt and pepper to taste
DIRECTIONS
Combine all ingredients in a bowl and whisk until combined. Taste to your enjoyment.