Why You’ll Love This Recipe

This California Salad is a powerhouse of nutrition and flavor. Packed with fresh, seasonal ingredients like broccoli, avocado, and beans, it’s a great way to nourish your body while enjoying a burst of vibrant, delicious flavors. The dressing adds a rich, savory depth to the dish, balancing the creamy avocado and crunchy seeds. It’s vegan-friendly, easy to make, and perfect for anyone looking for a light yet satisfying meal that doesn’t compromise on taste.

Ingredients

For the Dressing:

1 tablespoon brown rice miso paste
1 tablespoon brown rice vinegar
1 tablespoon ponzu or soy sauce
Juice of 1/2 a lime
4 tablespoons cow’s milk or soy yogurt
Sea salt to taste

For the Salad:

5 ounces / 150 g broccoli, stems chopped, florets broken into little heads
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 handfuls of seasonal salad leaves, washed and dried
1 ripe avocado, pitted and halved
1 (15-ounce/400 g) can white beans (or equivalent), drained

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dressing:

Prepare the Dressing: In a small bowl, whisk together the brown rice miso paste, brown rice vinegar, ponzu or soy sauce, lime juice, and yogurt. Season with a pinch of sea salt to taste. Mix until smooth and well combined. Set aside.

For the Salad:

Prepare the Broccoli: In a pot of boiling water, blanch the broccoli florets and chopped stems for about 2-3 minutes, or until they are bright green and slightly tender. Drain and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
Toast the Seeds: In a small pan, toast the pumpkin seeds and sesame seeds over medium heat for about 2-3 minutes, stirring occasionally, until they become slightly golden and fragrant. Remove from heat and set aside.
Assemble the Salad: In a large bowl, combine the blanched broccoli, seasonal salad leaves, white beans, and avocado halves. Gently toss to combine.
Dress the Salad: Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
Finish with Seeds: Sprinkle the toasted pumpkin seeds and sesame seeds over the top of the salad.

Servings and Timing

Servings: Makes 2-4 servings
Preparation Time: 15 minutes
Cooking Time: 5 minutes (for blanching broccoli)
Total Time: 20 minutes

Storage/Reheating

This California Salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. To enjoy leftovers, simply drizzle the dressing and toss before serving.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days ahead of time. Just store it in an airtight container in the refrigerator.

Can I use another type of bean for this salad?

Absolutely! While white beans work well in this salad, you can substitute with chickpeas, black beans, or kidney beans based on your preference.

What other vegetables can I add to this salad?

Feel free to customize the salad with additional vegetables such as shredded carrots, cucumber, bell peppers, or tomatoes. Roasted sweet potatoes or steamed green beans would also make great additions.

Can I use a different type of yogurt?

Yes, you can use any plant-based yogurt like almond or coconut yogurt as a substitute for cow’s milk yogurt.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Just make sure to thaw and drain them thoroughly before adding to the salad.

How can I make this salad more filling?

To make this salad more filling, you can add some cooked quinoa, farro, or brown rice. You could also include a protein like grilled tofu or tempeh.

Can I skip the miso in the dressing?

If you don’t have miso, you can skip it and use extra soy sauce or tamari for added flavor. The miso adds a savory depth, but the other ingredients will still work well on their own.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as you ensure that the soy sauce or ponzu used is gluten-free. There are many gluten-free options available in stores.

Can I add a different nut or seed for extra crunch?

Absolutely! You can swap pumpkin and sesame seeds for sunflower seeds, chopped almonds, or crushed cashews to add a different flavor and texture.

How long does the salad keep?

This salad is best enjoyed within a day of making it, but you can keep it in the refrigerator for up to 2 days if necessary. Make sure to keep the dressing separate until you’re ready to eat.

Conclusion

This California Salad is a perfect combination of flavors, textures, and nutrients. It’s light, vibrant, and packed with healthy ingredients, making it a great choice for a quick lunch or a side dish. The miso-based dressing gives it an irresistible umami flavor, while the seeds and beans add a satisfying crunch and plant-based protein. Whether you’re serving it as a main or alongside a meal, this California Salad is sure to be a refreshing and delicious choice.

California Salad

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Author: Julia
Total Time: 20 minutes
Yield: 2-4 servings
Diet: Vegan

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Description

This vibrant and healthy California Salad is packed with fresh vegetables, crunchy seeds, and creamy avocado, all drizzled with a tangy miso-ponzu dressing. The addition of white beans provides plant-based protein, making this salad a refreshing and nutritious meal or side dish. Perfect for a light lunch or any gathering, this California Salad is easy to make, vegan-friendly, and full of flavor!

Instructions

Prepare the Dressing: Whisk together the brown rice miso paste, brown rice vinegar, ponzu or soy sauce, lime juice, and yogurt in a small bowl. Add sea salt to taste and mix until smooth. Set aside.
Prepare the Broccoli: Blanch the broccoli florets and chopped stems in boiling water for 2-3 minutes until bright green and slightly tender. Drain and transfer to a bowl of ice water to cool, then drain again and set aside.
Toast the Seeds: Toast pumpkin seeds and sesame seeds in a pan over medium heat for 2-3 minutes, stirring occasionally until golden and fragrant. Remove from heat and set aside.
Assemble the Salad: In a large bowl, combine the blanched broccoli, seasonal salad leaves, white beans, and avocado halves. Gently toss to combine.
Dress the Salad: Drizzle the prepared dressing over the salad and toss gently to coat the ingredients evenly.
Finish with Seeds: Sprinkle the toasted pumpkin and sesame seeds over the top of the salad.

Notes

You can substitute white beans with chickpeas, black beans, or kidney beans.
Customize the salad with additional veggies like shredded carrots, cucumbers, bell peppers, or tomatoes.
Add quinoa, farro, brown rice, grilled tofu, or tempeh for a heartier salad.
For a gluten-free option, ensure the soy sauce or ponzu is gluten-free.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Bake
Cuisine: American