Japanese Vegetable Salad with Miso Dressing
Inspired by a Japanese salad I had when I was in Australia. The salad tasted so refreshing, and the miso dressing added tons of flavour. An excellent salad.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
english cucumber
washed, peeled if you want, halved, and thinly sliced |
*
|
|
| 1 | cup |
mushrooms
brushed, peeled if you want, thinly sliced |
*
|
| 1 |
tomatoes
washed, cut into wegdes |
*
|
|
| 2 | large |
eggs
beaten, cooked in hot pan with a bit oil into a pancake, then thinly sliced |
*
|
| 1 | cup |
quinoa
cooked according to package direction |
*
|
| 1 | bunch |
mixed salad greens
|
*
|
|
salad dressing
Japanese miso dressing (see linked recipe below) |
*
|
||
| 1 |
avocados
halved, thinly sliced, and peeled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
english cucumber
washed, peeled if you want, halved, and thinly sliced |
*
|
|
| 237 | ml |
mushrooms
brushed, peeled if you want, thinly sliced |
*
|
| 1 |
tomatoes
washed, cut into wegdes |
*
|
|
| 2 | large |
eggs
beaten, cooked in hot pan with a bit oil into a pancake, then thinly sliced |
*
|
| 237 | ml |
quinoa
cooked according to package direction |
*
|
| 1 | bunch |
mixed salad greens
|
*
|
| 0 |
salad dressing
Japanese miso dressing (see linked recipe below) |
*
|
|
| 1 |
avocados
halved, thinly sliced, and peeled |
*
|
Directions
In a large bowl, gently toss the salad green with just enough dressing, 2 to 3 tablespoons.
Divide the dressed greens among four serving plates.
Top each plate with equal amount of cucumber, tomato, mushroom, cooked egg sliced, and quinoa.
Drizzle the remaining dressing over, and serve.
