Green Salad with Apples, Avocado & Cranberries
Cooking With Zahra recipe - Mediterranean
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g (about 5 cups) of a mixed greens salad blend
- 100 g kale leaves
- 1 large or 2 small granny smith apple(s) (thinly slice)
- 1 ripe avocado (sliced)
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup chopped raw pecans
- 2 tbsp chia seeds
- 2 tbsp white miso paste
- 2 tbsp honey
- ¼ cup olive oil
- 2 tbsp lemon juice
- ½ tsp grated ginger
- 1 tsp sesame oil
- ¼ cup rice vinegar
- salt and pepper (to taste)
Instructions
- 1
In a cup or jar, whisk together the white miso paste, honey, olive oil, lemon juice, grated ginger, sesame oil, and rice vinegar until they meld into a well-balanced dressing. Season with a pinch of salt and a dash of pepper.
- 2
Begin with a generous bed of spring greens and chopped kale leaves on a large plate. The combination of the two provides both tenderness and crunch.
- 3
Arrange the thinly sliced Granny Smith apples, dried cranberries, pumpkin seeds, creamy avocado slices, raw pecans, and nutrient-packed chia seeds on top of the greens.
- 4
Drizzle the salad with just enough of the White Miso Dressing to lightly coat the leaves once tossed. You might not need all of it, so start with a bit and add more to your taste.
- 5
With care, toss all the ingredients together, ensuring that the dressing lightly caresses each leaf. The result is a harmonious blend of flavours, textures, and colours that's ready to delight your taste buds.