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Salad with Miso Green Goddess Dressing

Lunch today is a simple salad with all the goodness spring has to offer. I truly love this time of year when the herbs are just starting to be plentiful, the leaf lettuce is bountiful, and the kale is still soft and sweet. Today's salad includes all of these delights as well as a few leftovers and a tasty miso green goddess dressing.

A bowl full of goodness can include whatever ingredients you have hand, keeping in mind the seven signature elements - whole plant foods, daily ferments, eating the rainbow, good proteins, healthy fats, eat undistracted, and speak to your senses. Today's lunch does it all! Here are my main ingredients; let me know how you created your salad in the comments below.

  • kale and horseradish leaves, rubbed with love (garlic, lemon juice, salt, and olive oil)

  • leaf lettuce

  • herbs from the garden: dill, cilantro, tarragon, and parsley

  • radish and sunflower sprouts

  • pickled asparagus (ferment recipe here)

  • leftovers

    • quinoa and millet cooked together with a bit of teff

    • red beans, broccoli, and mushrooms

    • roasted yam pieces

  • sliced radish

  • blackberries

  • green goddess dressing

  • roasted hazelnuts

As an added bonus, here is the miso green goddess dressing recipe. Simple, nutritious, and delicious (and vegan).

Ingredients and Directions

Serves 16: 2 tablespoons per serving, makes about 2 cups

This recipe is adapted from the one we learned from Jason Lee at The Wellspring School for Healing Arts. It is simplest to use a quart jar and immersion blender; you can easily store the leftovers in the jar. Blend all ingredients until smooth.

2 teaspoons chopped fresh garlic

1/2 cup soaked cashews

1/4 cup yellow miso paste

1 box silken tofu (mori-nu 12.3 ounce)

1/2 cup packed basil leaves

1/2 cup packed parsley

2 Tablespoons packed fresh tarragon

2 Tablespoons packed fresh dill

1/2 cup green onions (green parts only)

1/4 cup apple cider vinegar

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1 teaspoon sea salt, to taste

1/2 teaspoon black pepper, to taste

Some substitutions or additions

  • replace tofu with 3/4 cup greek full fat yogurt

  • replace miso with 1/4 cup tahini

  • replace cashews with 1/2 cup tahini

  • add 1/2 teaspoon honey, if desired

  • replace 2 Tablespoons olive oil with 2 Tablespoons flax seed oil for higher Omega 3s

  • add water to desired consistency

Western Nutritional Information (per serving)

Calories 73

Protein 2.3 g

Carbs 3.0 g

Fiber: 0.4 g

Sugar 0.8 g

Fat 6.0 g

Saturated Fat 0.9 g

Monunsaturated Fat 3.6 g

Polyunsaturated Fat 1.0 g

Trans Fat -

Other: Good source of vitamins A, B1 (thiamine), C, E, and K and calcium, copper, iron, magnesium, manganese, phosphorous, potassium, and zinc.

Your Wellness Journey

This salad dressing uses whole and nourishing foods to replace the chemically laden, shelf stable, salad dressings you find on most grocery store shelves. This is one example of many healthy choices we can discuss. I would be honored to support you in your journey to feel more energized, healthy, and ready to rock your day. Book your Wholistic Nourishment Strategy complimentary call today. Together, let's define your personal power foods!

Have a fabulous and blessed day,

I Inspire and Teach People to be Wholistically Nourished Every Day.

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