Little gems with avocado, pistachios and miso-honey dressing
- Side
- 4
- 15 minutes
Colu Henry’s salad celebrates all things green in the form of little gem lettuces, avocado, spring onion and pistachios. The dressing is made from miso, honey and lime for a salty, sour, sweet and umami finish. This dish pairs perfectly with her Harissa and brown sugar glazed salmon.
This recipe is taken from Better at Home by Colu Henry (Abrams, £30). Photography by Azuree Holloway.
Colu says: ‘Chad (my husband) will often request a big green salad to go alongside whatever else we’re having for dinner. And in my quest never to waste a meal without treating it as a recipe development assignment, this salad was born. We both enjoyed it so much, I made it three times in a week, while also recipe testing the Harissa and brown sugar glazed salmon and I’d happily repeat the process. This dressing is not only delicious with this salad but would also be lovely spooned over roasted or sautéed vegetables, a noodle or grain bowl, or pretty much anything else you can imagine. I don’t call for oil in this dressing – you don’t need it. The miso provides all the creaminess you’re looking for.’
Ingredients
Metric
Imperial
DRESSING
- 40g of white miso
- 2 tsp honey
- 60ml of lime juice
SALAD
- 4 little gem lettuces, leaves separated, or 1 head romaine, torn
- 2 avocados, small, cut into 1cm slices
- 1 bunch of spring onions, small, thinly sliced on the diagonal
- 3 tbsp of pistachios, roughly chopped, or shop-bought or homemade crispy shallots
Method
To make the dressing, in a medium bowl, whisk together the miso, honey, 2 tablespoons of water, and the lime juice. Taste, and if needed, season with a bit of salt and set aside
- 40g of white miso
- 2 tsp honey
- 60ml of lime juice
Assemble the salad. On a large platter, arrange the little gem leaves (casually!) starting with the largest ones on the bottom and finishing with the smaller ones on top. If using romaine, simply transfer to the platter
- 4 little gem lettuces, leaves separated, or 1 head romaine, torn
Scatter the avocado, spring onions, and pistachios evenly over the top of the lettuce. Drizzle with some of the dressing, making sure it gets into the nooks and crannies of the lettuce cups
- 2 avocados, small, cut into 1cm slices
- 1 bunch of spring onions, small, thinly sliced on the diagonal
- 3 tbsp of pistachios, roughly chopped, or shop-bought or homemade crispy shallots
Taste and add more dressing as needed. Finish with a few pinches of flaky sea salt
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