I could eat salad for breakfast, lunch or dinner. Especially when there are nuts tossed in there as well. This is one of my favourites. It’s great to have the dressing made so you can use it for a couple of days in a row. You can also add brown rice, quinoa, or some air-fried tofu to the salad as well.

It’s a one-person (or more) salad, that comes together quickly and makes a great lunch.

For the salad:

Use a combination of vegetables that make you happy.

I used finely chopped iceberg lettuce, because I happened to have that in my fridge, along with finely chopped red pepper and a couple of grated carrots. Cabbage that is thinly chopped works, it can be cooked or raw. Anything that has a nice crunch is great.

Thinly slice everything and place in a bowl.

For the topping:

  • 1/3 cup cashew pieces lightly toasted on the stovetop

  • 2 dates finely chopped

  • Zest of 1 lemon

  • 1 Tbsp sesame seeds toasted

  • Pinch salt

  • Chilli pepper flakes (optional but delicious)

Toss the topping ingredients onto the salad

For the dressing:

  • 1 1/2 Tbsp miso

  • 3 Tbsp mayonnaise

  • 1 Tbsp coconut aminos, or soy sauce

  • 1 tsp sesame oil

  • Juice of 1 lemon

  • 1 Tbsp honey

  • Salt and pepper to taste

  • A few teaspoons of water if needed. I didn’t need any.

Place the dressing ingredients in a jar and blend until smooth with an immersion blender. If you don’t have an immersion or regular blender, it’s ok, it just homogenizes things well. If not using one, then place the ingredients in a jar and shake well.

Spoon the dressing over the salad and then toss to mix.

Enjoy.

Extras – Finely chopped green onion would be delicious on this, as would Thai basil, or cilantro. Large quantities of chopped herbs are excellent additions to salads IMHO.