I love this light winter salad as it has so many different textures: creamy yogurt and avocado, fresh orange, peppery leaves and crunchy seeds.
- 1/2 tbsp Brown Rice Miso Paste (I use Clearspring)
- 1/2 tbsp Rice Vinegar
- 1/2 tbsp Dark Soy Sauce
- Juice of 1/4 Lime
- 2 tbsp Greek Yogurt (I use Total 0%)
- 1 Small Cos Lettuce, shredded
- 2 Spring Onions, thinly sliced on the diagonal
- 1 Small Handful Mangetout or Sugar Snap Peas, halved on the diagonal
- 2 Generous Handfuls Pea Shoots
- 1 Ripe Avocado, peeled and diced
- 2 Blush or Blood Oranges, segmented (this is how you segment do it)
- 1 Handful Pumpkin Seeds
- First, make the dressing by whisking together the miso, rice vinegar, soy sauce, lime juice and greek yogurt in a small bowl. I like it just as, but you may want to add a little more lime juice or a pinch of salt to taste; different brands of soy and miso paste vary in how salty they are.
- Prepare your pumpkin seeds by setting a small frying pan over a medium heat. Once the pan is hot, add the pumpkin seeds, and toss around every minute or so. The skins should start to split and pop; keep going until they just start to brown, then remove from the heat. Don’t worry, they don’t turn and burn as suddenly and as quickly as if you were tasting nuts this way as they don’t have the same oils in them!
- In a large bowl, toss the cos together with half the dressing until all of the leaves are well coated, and place them in the bottom of the bowls you’re planning on eating your salad out of.
- Next, sprinkle over the diagonal cut spring onions and mangetout. For the onions, this helps with the flavour and texture of the salad using these cuts, for the peas it just looks pretty!
- Next, divide the pea shoots between the two bowls, then decorate (salads must always be pretty) with the avocado pieces and orange segments.
- Sprinkle with the crispy seeds, and finish off with a good drizzle of the remaining dressing. Serve immediately.