Asparagus Salad with a Miso-Avocado Dressing
All the green goodness you need piled high on a bed of lentils, topped with tons of tamari seeds and drizzled generously with a creamy miso-avocado…
Keywords
- tamari
- seeds
- tbsp
- beans
- broad
- green
- heat
- pumpkin
- sunflower
- minutes
- dressing
- avo-miso
- handful
- chopped
- sprinkling
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at detoxkitchen.co.uk.
Cooking tools:
- Food processor
- Steamer basket
- Skillet
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
- Refrigerator
Ingredients
- A bunch of asparagus
- 250g cooked puy lentils
- 75g frozen peas
- 100g broad beans
- 150g green beans
- A handful of mint, chopped
- A handful of dill, chopped
- 25g pumpkin seeds
- 25g sunflower seeds
- 1 tbsp tamari
- 1 tsp rapeseed oil
- 1 avocado
- 1 tbsp miso paste
- 1 tbsp extra virgin olive oil
- 2 tbsp oat milk
- Juice of 1 lime
- 1 garlic clove
- Salt
- pepper
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