Little Gems With Avocado, Pistachios And Miso-Honey Dressing Recipe
Side
Ingredients
- 40g of white miso
- 2 tsp honey
- 60ml of lime juice
- 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 · 15 min
- 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
- 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
- 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
- Taste and add more dressing as needed. Finish with a few pinches of flaky sea salt
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.
