See Ya Summer Salad with Creamy Miso Tahini Dressing

Enjoy it while it lasts!
Prev Next

Leah Vanderveldt is a wellness writer and recipe developer based in Brooklyn. She’s the author of the cookbooks The New Nourishing and The New Porridge and loves learning and writing about food, travel, body image, meditation, tarot, and much more. She’s the former Food Editor of mindbodygreen.com and is certified in Culinary Nutrition from the Natural Gourmet Institute. You can find her cooking up vegetable-centric meals and exploring wellness in ways that are affordable, fun, and a little woo-woo over on her blog, The Nourish Exchange and Instagram @leah.vander. 

Take advantage of the last moments of long summer days and fresh farmer's market finds. Pick up some our late summer favorites like corn and avocado then top with this unbelievably delicious miso tahini dressing. 

INGREDIENTS

Miso Tahini Dressing 

  • ⅓ cup tahini paste
  • ¼ cup Califia Farms Organic Cashew Homestyle Nutmilk
  • ¼ cup water
  • 1 tablespoon miso paste
  • Juice of 1 lemon
  • 1 small garlic clove, grated or very finely chopped
  • Salt, to taste

Salad Ingredients 

  • 1 ear of corn, kernels cut off
  • Avocado or olive oil
  • 1 can of chickpeas, drained and rinsed
  • ½ teaspoon smoked paprika
  • Salt, to taste
  • 1 head of romaine cleaned and base removed and roughly chopped
  • 1 medium heirloom tomato, cut into bite-sized pieces
  • 1 avocado, cut into chunks
  • 1-2 radishes, thinly sliced
  • A few chives, finely chopped (optional) 

METHOD

To make the dressing, put ingredients together in a small bowl and whisk to combine. Taste for seasoning.

To put together the salad, first cook the corn: Place a large skillet over a medium-high heat. Add enough oil to cover the base of the skillet. Add corn kernels and a pinch of salt and cook, without stirring for for 4-5 minutes, until the corn is turning golden brown on one side. Stir and cook for another 2 minutes. Transfer to a plate to cool slightly.

In the same pan, over a medium heat, add a little more oil, the chickpeas, paprika, and a generous pinch of salt. Cook for about 5 minutes until heated through. Remove from heat and let cool.

When you’re ready to serve, toss romaine with 1-2 spoonfuls of the dressing until coated. Divide between bowls and top with chickpeas, corn, tomato, avocado, and radish slices. Top with more dressing and chives (if using) and serve immediately. 

Makes 2 meal-sized salads or 4 smaller servings