Spring Pea Salad with Miso Vinaigrette

Spring Pea Salad with Miso Vinaigrette - Living with Ivey

Description

Miso, made from fermented soybeans, is one of the best probiotic foods improving gut health and strengthening your immune system. It’s rich is vitamin K for healthy blood and bones and rich in protein.

Ingredients

  • oz (1 head) of butter leaf lettuce (Bibb, Boston)
  • handfuls of baby kale (8oz)
  • cup fresh mint leaves
  • cup thawed frozen peas
  • avocado, thinly sliced
  • watermelon radish, thinly sliced using a mandolin
  • tablespoon toasted sesame seeds
  • cup rice wine vinegar
  • teaspoon raw unfiltered honey
  • teaspoons yellow or light yellow miso
  • 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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