photos by Lighter
This Harmony Salad with Miso-Lime Dressing is bursting with summer – a season worth savoring.
I’m currently digging the John Mayer song Wildfire which includes the line “‘Cause a little summer’s what the whole year’s all about.” Such truth. Sometimes I feel like I live for summer – 3(ish) steamy months when everything feels a little lighter, a little more playful, a little more free. For me, the life-force of summer is grounded in the many expansive, leisurely summer breaks of childhood when melty popsicles and swimming pools ruled my world. That childlike nature reawakens in me every year when June rolls around. Muscle memory rocks.
Our summer food should feel that way too – just as carefree and childlike, a beautiful celebration of the abundant and powerful colors and flavors of the season. This salad does the trick. It’s cool, crunchy, spicy, and sweet. One of the joys of no longer being a child? I get to enjoy this salad with a cold summer IPA.
- 1 Beetroot
- 1 Carrot
- 1 cup arugula
- 1 cup mixed greens
- 1 tbsp cashews
- ¼ avocado
- ½ tomato
- ¼ Cucumber
- ¼ red onion
- 1 tsp white miso
- 1 tsp tahini
- ½ lime
- Cayenne to taste
- Pinch of ginger powder
- Black pepper to taste
- 1 cup of your favorite whole grain crackers
- Rinse all produce. Trim beetroot. Using a food processor with a grater attachment or a handheld grater, shred beetroot and carrot. Chop cucumber and tomato into small pieces. Peel and thinly slice onion. Peel and mince garlic. Slice open avocado, remove pit, scoop out flesh, and cut into slices. In a bowl, add mixed greens and arugula, shredded beetroot and carrot, cucumber, and tomato. Roughly chop cashews and sprinkle on top. To make dressing, whisk together miso, tahini, lime juice, cayenne, ginger powder, and black pepper. Add a splash of water to thin if needed. Drizzle over salad and top with sliced avocado. Serve with crackers.
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