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2 people

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2 People

INGREDIENTS

  • 4.5 oz (1 head) of butter leaf lettuce (Bibb, Boston)
  • 2 handfuls of baby kale (8oz)
  • 0.25 cup fresh mint leaves
  • 0.5 cup thawed frozen peas
  • 1 avocado, thinly sliced
  • 0.5 watermelon radish, thinly sliced using a mandolin
  • 1 tablespoon toasted sesame seeds

    • Miso Vinaigrette

  • 0.25 cup rice wine vinegar
  • 1 teaspoon raw unfiltered honey
  • 3 teaspoons yellow or light yellow miso
  • 1 tablespoon coconut aminos
  • Whisk together or shake in a mason jar

INSTRUCTIONS

  • Thoroughly wash butter lettuce (I use a salad spinner)
  • Arrange butter leaves on a large platter and place baby kale in the center
  • Dress with Miso Vinaigrette
  • Sprinkle with thawed peas, watermelon radish slices, mint leaves and toasted sesame seeds.
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