Whenever there is a potluck situation, there’s always plenty of people who volunteer dips, pastas, brownies, cookies, etc. But you have to be pretty brave to be that person that throws down “I’ll bring a salad,” right? Because let’s be honest, most people could easily ignore the green salad at a party. It’s probably the weekend, and it’s a fun gathering, and who wants to crowd their plate with salad?
That’s why I’ve experimented with this Great Green Salad with Miso Dressing to make it the maximum amount of irresistible. Nobody is going to a skip a serving of this, I promise. So go ahead – be that brave soul that declares I’M GONNA BRING THE SALAD.
Let me break this bad boy down for you:
- Start with organicgirl butter lettuce. Non-negotiable. When you say the words “butter lettuce,” people think of butter. People like butter. People will eat the salad. In truth, butter lettuce contains no actual butter. It’s simply a sweet, crisp yet tender variety of lettuce that is perfect for salads, sandwiches and lettuce wraps (I actually have a lettuce wrap recipe coming at ya later this month!).
- Add some slices of fresh English cucumber. This adds a nice crunch factor, and nobody doesn’t like cucumber.
- Pile on some blanched snap peas. These also add some crunch, plus they’re beautiful. And you know, we eat with our eyes.
- Time for some luscious chunks of ripe avocado. Now, this really IS buttery, and it lends a creamy note to this almost-vegan salad. If this salad will be traveling, take the whole avocado with you and then cut it up right before serving.
- Sprinkle with a pinch of black sesame seeds. This just adds a little visual interest to the green-on-green-on green thing we have going on here.
- Serve with a quick homemade miso dressing. You only need 5 minutes to gather some olive oil, rice vinegar, miso, honey, sesame oil and soy sauce, and whisk it all together. Sub agave nectar for honey to keep this dish completely vegan.
Great Green Salad with Miso Dressing
For the Miso Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons white miso
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
For the Great Green Salad:
- 1 cup sugar snap peas, trimmed
- 1 package (5 ounces) organicgirl butter lettuce, torn into large pieces
- 1 avocado, peeled, pitted and sliced
- 1/2 English cucumber, thinly sliced
- 1 teaspoon black sesame seeds
- Make the Miso Dressing: In medium bowl, whisk olive oil, vinegar, miso, honey, sesame oil and soy sauce until smooth. Dressing can be made in advance and refrigerated for up to 3 days.
- Make the Great Green Salad: Fill a large bowl with ice water. Heat small saucepot of water to boiling over medium-high heat. Add peas, cook 45 seconds. Use slotted spoon to transfer peas to bowl of ice water. Let stand 2 minutes; drain peas and pat dry with paper towel.
- Arrange lettuce on large platter; top with avocado, cucumber and peas. Sprinkle with sesame seeds. Serve salad with Miso Dressing.
Disclosure: This was a sponsored post written by me on behalf of organicgirl. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.