Talk about a colorful salad! My bachelor button flowers are finally blooming, just in time for me to add them to some lovely salads. I also acquired the greens, cilantro, and strawberries locally. I bet if I looked a little harder, I could find the other ingredients from a local source as well. Yes, I should do that.
In an effort to get some more plant-based probiotics in my diet, I’ve made a miso (fermented paste i.e. probiotics) dressing. White miso doesn’t have too strong of a taste, which is good here as I really want to taste all my yummy salad ingredients. The apple cider vinegar also gets you some serious added health points here.
You will have dressing left over from the simple recipe below, to try on a variety of other dishes. Think stirfrys, steamed vegetables, over quinoa, beans, and lentils. Oh the possibilities!
Please note that the pictures on this page are of my lunch….the recipe makes much more than this!
Bachelor Button & Strawberry Salad with Miso Dressing
- 1 medium head each green & red lettuce, chopped
- 1/2 bunch fresh cilantro, chopped
- 3 cups cooked yellow split peas (white beans or chickpeas would also work well here)
- 3 cups strawberries, sliced
- 1/4 cup raw unsalted sunflower seeds
- bachelor button flowers (or other edible flower), for sprinkling on top
- 1/3 cup white miso
- 1/4 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1/4 cup honey (or maple syrup/agave)
What to do:
- Layer all the salad ingredients in a large bowl in the order stated above. This way 1. you’ll have a beautiful bowl to admire before digging in, and 2. you won’t smush the flowers. 🙂
- Whisk (or blend) the dressing ingredients together. After portioning out the salad into bowls, drizzle a tablespoon or so of dressing over each bowl. The remaining dressing can be stored in the refrigerator for future salad use or some other dishes mentioned above.
Enjoy my plant-loving friends!