As summer approaches, the craving for refreshing salads come back into demand. Known for their vitamin-rich, digestive-supporting benefits, salads are a great way to detox away from deep-fried foods and carbohydrate-heavy meals. While we’re waiting for the day we can check back into COMO Shambhala Estate in Bali to try out this dish in person, we have the recipe here for you to try at home in the meantime.
Recipe: Garden Greens, Leaves and Seed Salad With Avocado and Ginger Miso Dressing
Vitamin-Rich | Antioxidant-Rich | Digestive Support | Rejuvenating | Raw | Vegan
For the ginger-miso dressing
• 60ml/¼ cup Raw apple cider vinegar
• 2 Tablespoons of miso paste
• 1 Tablespoons of raw tahini
• 1 Clove garlic, grated
• 2 Tablespoons of coconut or agave nectar (G)
• 1 Lemon, juiced
• 2cm/½ inch Piece ginger, peeled and grated
• 60ml/¼ cup Extra-virgin olive oil
For the salad
• 8 Green asparagus spears, base trimmed
• 12 Baby green beans, ends removed
• 4 Baby zucchini (courgette) tops, trimmed
• 4 Stems broccolini, ends trimmed and bases peeled
• 16 snow peas, trimmed
• ¼ Small fennel bulb, thinly sliced on a mandolin and placed in iced water
• 7.5g/¼ oz/½ cup Flat-leaf parsley leaves
• 1 Gem lettuce, leaves separated
• 1 Belgian endive (chicory), leaves separated and cut into wedges
• ½ Avocado, peeled and cut into 4 lengths
For serving (set aside for later)
• 1 Tablespoon of sunflower seeds
• 1 Tablespoon of pumpkin seeds
• 30g/1.oz/1 cup Sunflower seed sprouts or alfalfa sprouts
• 1x Bowl
• 1x Large saucepan
• 1x Large bowl (for serving)
- To make the ginger-miso dressing, put all the ingredients, except the olive oil in a blender, add 60ml water and blend to a fine purée.
- With the motor running, gradually add the oil until
- For the salad, prepare a bowl of iced water and bring a large saucepan of water to the boil.
- Season with salt and blanch the asparagus, beans, zucchini, broccolini and snow peas for 45 seconds.
- Remove the vegetables with a slotted spoon and refresh in iced water before draining.
- To serve, place the cooked green vegetables in a large bowl and dress with 3 tablespoons of the ginger-miso dressing until coated.
- In a separate bowl, mix the fennel, parsley, lettuce and Belgian
endive and dress with 1½ tablespoons of dressing.
- Divide the dressed green vegetables and avocado among serving bowls, then top with the dressed leaves.
- Finish by scattering the sunflower and pumpkin seeds over each salad and top with the sprouts.
This recipe is one of 147 recipes from COMO Shambhala’s cookbook, ‘The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen’ (Clearview, 2016).