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Avo, Radish and Radish Microgreen Salad with Tangy Miso dressing (serves 2)


  1. Make the dressing by placing all the dressing ingredients in a blender and blending until thick and smooth, add water and salt as desired
  2. In a frying pan, toast some sunflower and pumpkin seeds, stir often until browned and set aside
  3. Place microgreens, radishes, green onion and half the toasted seeds and stir together.
  4. Add the avo to the side
  5. Drizzle with dressing and add salt
  6. Enjoy!



  • ½ cup extra virgin olive oil
  • ¼ freshly squeezed lemon juice
  • 1 ½ tbsp yellow/white miso paste
  • 1 Tbsp. raw honey
  • 1-2 Tbsp. tahini


  • 4 cups mixed microgreens (radish, rocket, alfalfa, basil….)
  • 1 bunch pink radishes, thinly sliced
  • 1 ripe avo thinly sliced 2 green onions thinly sliced
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
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