California Miso, Avo & Butter Bean Salad w/ Ponzu Garlic Kale
This recipe is from Anna Jones’ A Modern Way to Eat – with just a few Yes, Joy tweaks.
TIME 25 MINS
Garlic Ponzu Kale
– 1 KALE BUNCH
– REALLY GOOD BOTTLE OF PONZU – APPROX 30MLS (SEE BELOW HOW TO MYO)
– SESAME OIL – GOOD GLUG
– 1 CLOVE OF GARLIC (OPTIONAL - BUT DO IT!)
– SALT & PEPPER
California miso, avo & butter bean salad
- broccolini or brocolli chopped into little florets
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- ripe avocado
- 400g tin of butter beans, drained
- buckwheat soba noodles(or brown rice)
- sesame oil
- 1 tbsp brown rice miso paste
- 1 tbsp brown rice vinegar
- 1 tbsp ponzu or soy sauce
- juice of ½ lime
- 4 tbsp natural, coconut or soya yoghurt
- sea salt
+ add extra lime if you like it citrusy
+ feel free to experiment with adding a dash of mirin if you have it
As for the rest, first make the dressing by shaking up all ingredients in a spare glass jar or whisking in a medium sized bowl.
Next, blanch the broccoli for just a minute or two in boiling water until it turns a lovely bright green. Drain and leave to cool.
Toast the pumpkin and sesame seeds in a pan until lightly golden, transfer to a bowl to cool.
Add soba noodles to boiling water and cook for 4 minutes or as per packet instructions. Once cooled, place them into a large serving bowl and pour a generous glug of sesame oil over them and toss to coat.
Then, take half of the miso dressing and coat the noodles in this too.
Now you can serve with the Garlic Ponzu Kale, avocado, butter beans and broccoli - either mixed together in one serving platter or arranged separately on a plate or bowl.
Pour over the remaining dressing and sprinkle with the pumpkin seeds and sesame seeds.
Oh, and did you know miso is super good if you are wanting more vitamin B12 in your diet but are also trying to cut back on meat and dairy. B12 helps to keep our nervous system and blood healthy and is usually only found in animal products.