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!
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 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 small 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
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
