Serves 2
25 min
Anna's California Miso Avocado Salad
Recipe GLPR12b961d2b24b0f
A vibrant, nutrient-dense salad combining creamy avocado, tender broccoli, and hearty white beans dressed in a savory miso-yogurt vinaigrette. Topped with toasted pumpkin and sesame seeds for a satisfying crunch. This California-inspired salad offers a perfect balance of protein, fiber, and healthy fats.
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Ingredients
1 tablespoon brown rice miso paste
1 tablespoon brown rice vinegar
1 tablespoon ponzu or soy sauce
½ whole juice of 1/2 a lime
4 tablespoons cow's milk yogurt or soy yogurt
sea salt to taste
5 ounces broccoli, stems chopped and florets separated
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 handfuls fresh salad greens, washed and dried
1 ripe avocado, pitted and halved
1 (15-ounce) can white beans, drained and rinsed
Directions
In a small bowl, whisk together the miso paste, rice vinegar, and soy sauce until well combined and smooth.
Add the lime juice and yogurt to the miso mixture, whisking until you have a creamy vinaigrette. Season with sea salt to taste.
Bring a pot of water to a boil. Add the chopped broccoli stems and florets, and cook for 3-4 minutes until tender-crisp. Drain well and set aside to cool slightly.
While the broccoli cooks, heat a dry skillet over medium heat. Add the pumpkin seeds and sesame seeds, toasting for 2-3 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate and set aside.
Drain and rinse the canned white beans thoroughly, then lightly chop them into smaller pieces.
Divide the salad greens between two bowls. Top each with cooked broccoli, chopped white beans, and half an avocado (sliced if desired).
Drizzle each salad generously with the miso-yogurt vinaigrette and sprinkle with the toasted pumpkin and sesame seeds. Serve immediately.
