Broccoli and Avocado Salad with Miso Dressing

03/27/2015

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

With the spring solstice comes the shifting of garden season here in Florida. We’ve had glorious days recently, and it caused my winter plants to start reaching their green heads towards the sky. Long and leggy they became, putting on flowers like they’re born to do. I don’t have long before my lettuce and broccoli becomes too bitter (or flowery) to eat, and the cycle of pulling and replanting will commence.

This recipe made use of both my broccoli and lettuce, and some smoked kokanee salmon I found in my freezer. You can use cooked chicken, canned tuna, garbanzo beans, or other protein, too.

Ingredients:

1 bunch/bag mixed green lettuce leaves
1 avocado
1/2 cucumber, sliced thin
1 head broccoli
1 fillet smoked salmon
2 T sesame seeds

For the dressing:
4 T yogurt
2 T miso paste
2 T rice vinegar
1 T soy sauce
juice of 1/2 a lime
S&P

Instructions:

First, bring a pan of salted water to a boil in order to blanch the broccoli. Chop it into florets. Get a bowl of ice water ready. Combine the other ingredients into a bowl. Add the florets to the water for one minute. Take the broccoli from the boiling water and put into the ice water to stop the cooking.

Add this to the salad. Combine all the dressing ingredients in a mason jar. Shake vigorously and pour over the salad right before serving.

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