Description
A refreshing and crunchy green salad featuring butter lettuce, cucumber, avocado, and snap peas, tossed with a savory-sweet miso dressing for a perfect balance of flavors and textures. Easy to prepare and ideal for a light lunch or as a side dish.
Ingredients
Scale
Salad
- 1 head butter lettuce, torn into bite-sized pieces
- 1 medium cucumber, thinly sliced
- 1 ripe avocado, sliced
- 1 cup snap peas, trimmed
- 1 teaspoon black sesame seeds
Miso Dressing
- 1 tablespoon white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
Instructions
- Prepare serving ware: Chill salad plates or serving bowl if desired to keep the salad fresh and crisp when served.
- Make the dressing: In a small bowl, whisk together white miso paste, rice vinegar, soy sauce, maple syrup, sesame oil, and olive oil until the mixture is smooth and well combined.
- Assemble the salad: In a large serving bowl or platter, layer the torn butter lettuce, thinly sliced cucumber, sliced avocado, and trimmed snap peas evenly for an attractive presentation.
- Add garnish: Sprinkle black sesame seeds over the salad to add a nutty flavor and a touch of crunch.
- Dress the salad: Drizzle the miso dressing over the salad just before serving to maintain crispness, or serve the dressing on the side for guests to add as they prefer.
- Toss and serve: Gently toss the salad to coat the ingredients with the dressing if desired, then serve immediately for the best taste and texture.
Notes
- For best results, prepare the dressing and chop ingredients just before serving to maintain freshness.
- You can substitute snap peas with sugar snap peas or snow peas if preferred.
- Add toasted nuts like almonds or cashews for extra crunch and protein.
- This salad is suitable for a vegan diet, as it contains no animal products.
