Sunday, May 9, 2010
This meal was inspired to Robin's recent detox. Especially as the weather gets warmer, it's a good idea to have a couple of go-to salads for nights when you do not want to turn the oven on. These are really light dishes, but you could always add some garbanzos or leftover chicken to make them more main course meals.
Above is a miso soup I whipped up in just a few minutes by adding some sliced carrots and asparagus to boiling vegetable stock or water. When those begin to soften, add sliced shitake mushrooms, finely shredded kale and then lower the heat to a simmer. Whisk in white miso to taste, being sure not to let the soup boil after the miso has been added.
Avocado & Onion Salad
Thinly slice a white onion and toss with lemon juice. Set aside.
In another bowl, add sundried tomatoes, sliced avocado, finely chopped fresh mint. Add the onion. Drizzle with olive oil and add more lemon juice as needed. Season with salt and pepper.
Like almost any salad, vary the ingredients based on the season and what you have in your fridge. Here, I shaved some raw asparagus, chopped some pea shoots, artichoke hearts and romaine and added some kelp noodles. The kelp noodles are crunchy, but they don't have that briney seaweedy taste that can sometimes be overpowering. Mix everything together, season with salt and pepper and toss with olive oil and ume plum vinegar. Ume plum vinegar can be found in the asian section of the supermarket, but if you can't find it substitute lemon juice.