Asparagus, Pea & Mint Salad with Carrot Sesame Miso Dressing
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I first tasted a Carrot, Sesame Miso dressing when I was living in New York at a really beautiful vegetarian restaurant on Greenwich Avenue called “Village Natural”. It was run by the most beautiful and peaceful Nepalese family and was one of my favourite places to go.
They would serve this dressing on their seaweed salad and I almost always asked for second helpings. I was so delighted to have finally (don’t know what took me so long!) come up with my own version of this delicious, beautiful, creamy dressing that brings me happy memories every time I try it.
This salad combination is so delicious and full of green goodness. So much beautiful vibrant energy all on one plate that will boost your creative energy and help to keep your Liver in good health and the energy flowing well.
- 2 Medium Carrots
- 1 Shallot
- 3 Tbls White Miso (You can get white miso from any health food store, waitrose or online)
- 2 Tbls Wholegrain Mustard (Sugar free)
- 60ml Toasted Sesame Oil
- 60ml Stock Water
- 3 Tbls Rice Syrup or Maple Syrup
- Sea Salt
- 1 Bunch Asparagus Spears
- 65g Alfalfa Sprouts
- 150g Cooked Frozen Peas
- 125g Toasted Walnut Halves
- 5g Fresh Mint Leaves
– First snap off the tough ends of the asparagus spears. Bring a pot of salted water to a boil
– Once the water is rolling, add the asparagus spears for 3 min. Take out and run under cold water immediately to stop the cooking process. This enables them to stay that beautiful bright green colour. Put aside
– Cut the carrots & shallot up up into small pieces and add to a food processor or Nutribullet (you can use a hand blender as well)
– Add the miso, sesame oil, mustard and water from cooking the asparagus.
– Blend until creamy. Taste! Now time for seasoning
– Add sea salt and rice syrup. Taste again! Do you want it saltier? Sweeter? You’re the boss!
– It should be creamy, not too thick, beautiful orange and a nice balance between sweet, mustard and sesame flavours. Put aside
– Now place alfalfa across the bottom of a salad bowl or plate
– Add mint leaves and mix in with your hands so evenly balanced out
– Sprinkle on peas and walnuts
– Place asparagus spears on the top and drizzle dressing generously over everything
– Add a few more walnuts, mint leaves and peas just to make it pretty!