15-Minute Honey-Miso Summer Salad Bowls
- Prep
- 15 min
- Yield
- 2 servings
- Level
- medium
- Cuisine
- Asian-inspired
Fresh spinach, shaved zucchini, strawberries, and sprouts tossed with a bright honey-miso vinaigrette. Quick assembly with bold sesame flavor and vibrant vegetables. Serve immediately for crisp textures and a light, refreshing meal.
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Method
5 steps- 1
Whisk together honey, white miso paste, sesame oil, rice vinegar, lemon juice, and Dijon mustard in a small bowl. Set aside.
- 2
Divide spinach leaves between two bowls.
- 3
Top each bowl with zucchini ribbons, sprouts, strawberries, radishes, and basil leaves.
- 4
Drizzle with dressing and sprinkle with sesame seeds.
- 5
Garnish with lemon slices. Season with salt and black pepper if desired. Serve immediately.
Tips
Whisk dressing thoroughly to emulsify miso and sesame oil for smooth consistency.
Shave zucchini with a mandoline or vegetable peeler just before serving to prevent wilting.
Toast sesame seeds in a dry pan for 1-2 minutes to enhance nutty flavor.
Good to Know
Dressing keeps refrigerated up to 3 days in airtight container. Assemble bowls immediately before serving to maintain crispness of vegetables.
Whisk dressing up to 1 day ahead. Prep vegetables and store separately in refrigerator. Assemble bowls just before serving.
Serve immediately at room temperature or chilled. Pairs well with grilled fish or chicken for added protein.
Common Mistakes
Do not dress salad more than 2 minutes before serving to avoid spinach becoming wilted or mushy.
Do not over-whisk miso paste to avoid breaking down emulsion and creating grainy texture.
Do not skip fresh lemon juice for the acidity that balances sweet honey.
Substitutions
3