Here’s another recipe adapted from Bon Appetit’s cleanse menu – I loved it even before I made it.
I couldn’t resist the uniqueness of avocado and oranges with a miso lime dressing. It all sounded so glamorous in a carefree, perfect salad sort of way. (Has anyone ever called a salad glamorous before? What am I?)
It’s a refreshing citrus-fueled party on a plate, as far as I’m concerned. The friendly sweetness of the sweet potatoes (my addition) and the mellow creaminess of the avocados against the salty/tangy miso lime dressing makes the whole salad a happy experience. Like I’ve just had a weekend away at a spa kind of happy experience.
Relaxed and feelin good.
I’ve made some variation of it 3 times now. I threw diced tofu in one version, and roasted pumpkin and pepitas in another.
This dressing has definitely earned itself a place in my rotation – I’m looking forward to finding a few more uses for it.
Makes 2 serves
– 1 orange, segmented
– 1/2 an avocado, cut into bite-sizes pieces
– 1 small (or 1/2 a large) sweet potato, roasted
– 3 large handfuls of baby spinach or arugula
– Toasted almonds, for sprinkling
Miso Lime Dressing
Makes 1 Cup
– 1/4 cup white miso paste
– 2 tablespoons rice wine vinegar
– 1 tablespoon honey
– 1/4 cup olive oil
– Zest and juice from 1 lime (plus more)
– 1/4 cup water
Put all ingredients in a jar, cover and shake. Chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice.
Assemble salad and pour dressing on to taste.