Superfood Salad Bowl with Spinach, Strawberries, & Honey-Miso Dressing

This Superfood Salad Bowl with spinach, strawberries, zucchini, radishes, and honey-miso dressing, is like summer in a bowl! It’s naturally gluten-free, vegetarian, and paleo.

Ingredients

Bowls

• 3 c

  ups 120 grams spinach leaves

• 1 medium zucchini, shaved into thin slices (see notes)

• 1 cup 40 g broccoli or alfalfa sprouts

• 1/2 cup 60 g radishes, thinly sliced

• 1 cup 150 g strawberries, sliced

• Lemon slices, for garnish

• Fresh basil, for garnish

• Black sesame seeds or toasted sesame seeds, for topping

• Salt, to taste

• Cracked black pepper, to taste

Honey Miso Dressing

• 3 tablespoons 45 g white miso paste

• 3 tablespoons 45 mL sesame oil

• 1 teaspoon mustard

• 1/4 cup 60 mL honey, agave, or maple syrup

• 3 tablespoons 45 mL rice wine vinegar or red wine vinegar

• 1 tablespoon 15 mL lemon juice

Instructions

• Place a steam basket in a medium pot and add an inch (2.5 cm) of water. Place the spinach in the steamer, cover, bring to a boil and lightly steam the spinach leaves for 3 to 4 minutes. Another quick steam option s to place the spinach in the microwave for 30 to 45 seconds on high.

• In two serving bowls, arrange the steamed spinach, zucchini, broccoli sprouts, radishes, and strawberries.

• To make the dressing, whisk together the white miso paste, sesame oil, mustard, honey, rice vinegar, and lemon juice. Drizzle 1 to2 tablespoons (15 to 30 mL) of the dressing on top of each bowl. Save the extra dressing for later use. It keeps in the fridge for up to 5 days.

• Add the lemon slices, fresh basil and sesame seeds for garnish, and season with salt and pepper to taste.