Grilled Baby Bok Choy Salad with Honey Miso Dressing
Move over boring salads, this beautiful Grilled Baby Bok Choy Salad with Honey Miso Dressing is packed with colors, flavors and nutrition!
Servings: 6 servings
Calories: 155kcal
Ingredients
- 1 bag Baby Bok Choy 5 pieces
- 16 ounces baby spinach
- ½ cup shredded carrots
- ¼ cup shredded red cabbage
- ¼ cup raw cashews
- ¼ cup peeled and shelled edamame
- Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons miso paste
- 1 inch ginger root peeled and finely minced
- 2 cloves garlic finely minced
- ¼ teaspoon salt
Instructions
- Prepare dressing by placing all of the ingredients in an airtight container and shaking vigorously until thoroughly mixed. Place in the refrigerator until ready to use.
- Grill the Bok Choy over medium-high heat for a few minutes until the ends are slightly charred.
- In a large bowl, add remaining salad ingredients (except the orange) and mix together.
- Arrange salad on individual plates, or on a single large platter, and top salad with grilled Bok Choy and blood orange slices. Drizzle with dressing.
Notes
Vegan option: To make this salad vegan, substitute another sweetener such as agave or maple syrup instead of the honey.
To store: Place in airtight container for up t0 3 days.
Nutrition
Calories: 155kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 378mg | Potassium: 556mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8925IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 3mg