Description
This vibrant Mean Green Salad with Tahini Miso Dressing is a nutrient-packed vegan dish bursting with fresh greens and a creamy, savory dressing. Featuring kale, spinach, Brussels sprouts, cucumber, and creamy avocado, it’s topped with crunchy pumpkin seeds and an umami-rich tahini and miso dressing that perfectly complements the crisp vegetables. Ready in just 15 minutes with no cooking required, this salad is a perfect healthy lunch or light dinner option.
Ingredients
Scale
Salad Ingredients
- 4 cups chopped kale
- 2 cups baby spinach
- 1 cup shredded Brussels sprouts
- 1 cup chopped cucumber
- 1 avocado, sliced
- ½ cup edamame, cooked and shelled
- ¼ cup pumpkin seeds
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
Dressing Ingredients
- ¼ cup tahini
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Instructions
- Prepare the greens: In a large bowl, combine the chopped kale, baby spinach, shredded Brussels sprouts, chopped cucumber, cooked edamame, and chopped green onions. Mix gently to combine all the fresh ingredients evenly.
- Make the dressing: In a separate bowl, whisk together the tahini, white miso paste, rice vinegar, lemon juice, maple syrup, and grated fresh ginger. Gradually add 2 to 3 tablespoons of warm water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
- Toss salad with dressing: Pour the prepared tahini miso dressing over the combined greens and vegetables. Toss thoroughly to coat all the salad ingredients evenly with the flavorful dressing.
- Add finishing touches: Top the tossed salad with sliced avocado, pumpkin seeds, and sesame seeds if using. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the salad immediately for optimal freshness, or refrigerate for up to 2 hours before serving. Enjoy this bright, healthy salad chilled or at room temperature.
Notes
- Massage the kale with lemon juice or a little olive oil before assembling for a softer, more tender texture.
- Add grilled tofu or tempeh to the salad for an extra boost of protein.
