This Superfood Salad Bowl with spinach, strawberries, zucchini, radishes, and honey-miso dressing, is like summer in a bowl! It’s naturally gluten-free, vegetarian, and paleo, with easy low FODMAP and vegan options.
You can thank Lindsay Cotter, of Cotter Crunch, for this gorgeous superfood salad bowl recipe, that’s *almost* too pretty to eat.
It’s from her new cookbook, Nourishing Superfood Bowls, featuring 75 healthy and delicious gluten-free meals to fuel your day.
Disclosure: I received a free copy of Nourishing Superfood Bowls. I was not compensated to write this post. This post contains affiliate links. If you purchase something through these links, I may receive a small commission, at no additional cost to you. Your purchases help support the cost of running The Spicy RD Blog. Thank you so much for your support!
If you’re not familiar with Lindsay or her lovely blog, Cotter Crunch, you’ll definitely want to pop on over and say hi! Although we’ve never met in person, I definitely think Lindsay and I are superfood soulmates, as we both share similar nutrition philosophies.
From Lindsay’s blog…
Our focus is on anti-inflammatory and recovery meals (her hubby is a former pro athlete and endurance coach), superfood nutrients, and other tasty allergy friendly no bake bites and bars, etc..
Oh, and just so you know, not all recipes are going to be UBER healthy. Part of life means ENJOYING it, including gluten free desserts, paleo comfort food, cocktails, and more.
Amen to that!
Before I share this Superfood Salad Bowl recipe with you, let’s take a peek inside the Nourishing Superfood Bowls cookbook…
- Over 75 bowl recipes made with love and real food focus. These bowl meals are coveted for their convenient portability and are a clever way to mix your favorite ingredients.
- All recipes are gluten-free, with lots of vegan, paleo, and grain-free options. If you are following a low FODMAP diet for IBS, you can adapt many of the recipes to be low FODMAP too.
- There is a family style serving section for those who are looking to feed more than 2. Also, a plant based chapter, dessert and small treat chapters, a light lunch chapter, and a breakfast chapter.
- With each recipe you’ll also find a little “superfood” for the brain. Meaning, you’ll learn how to use the bowl or what nutrients really shine, to make it, SUPERFOOD and NOURISHING.
This Superfood Salad Bowl was so fun to make!
Although I like to think most of the meals I prepare for myself and my family are pretty darn tasty, they don’t always look very pretty, especially when I’m rushing home from Big Tex’s baseball game, or Sisi’s sailing practice to get dinner on the table before 8 pm.
Raise your hand if you can relate!!!
What I especially loved about making this Superfood Salad Bowl, was the chance to get creative, be mindful in the kitchen, and “play” with my food. Trust me, anytime you get the chance to add flowers to your food, just do it! Click here to buy Nourishing Superfood Bowls cookbook!
Superfood Salad Bowl with Miso Dressing
- 3 cups 120 grams spinach leaves
- 1 medium zucchini, shaved into thin slices (see notes)
- 1 cup 40 g broccoli or alfalfa sprouts
- 1/2 cup 60 g radishes, thinly sliced
- 1 cup 150 g strawberries, sliced
- Lemon slices, for garnish
- Fresh basil, for garnish
- Black sesame seeds or toasted sesame seeds, for topping
- Salt, to taste
- Cracked black pepper, to taste
Honey Miso Dressing
- 3 tablespoons 45 g white miso paste
- 3 tablespoons 45 mL sesame oil
- 1 teaspoon mustard
- 1/4 cup 60 mL honey, agave, or maple syrup
- 3 tablespoons 45 mL rice wine vinegar or red wine vinegar
- 1 tablespoon 15 mL lemon juice
- Place a steam basket in a medium pot and add an inch (2.5 cm) of water. Place the spinach in the steamer, cover, bring to a boil and lightly steam the spinach leaves for 3 to 4 minutes. Another quick steam option s to place the spinach in the microwave for 30 to 45 seconds on high.
- In two serving bowls, arrange the steamed spinach, zucchini, broccoli sprouts, radishes, and strawberries.
- To make the dressing, whisk together the white miso paste, sesame oil, mustard, honey, rice vinegar, and lemon juice. Drizzle 1 to2 tablespoons (15 to 30 mL) of the dressing on top of each bowl. Save the extra dressing for later use. It keeps in the fridge for up to 5 days.
- Add the lemon slices, fresh basil and sesame seeds for garnish, and season with salt and pepper to taste.
- For a low FODMAP version, use maple syrup in place of honey.
- For a vegan version, use maple syrup or agave in place of honey.
- A julienne slicer or peeler will work well to shave the zucchini into flat noodles. Roll up the noodles before placing in each bowl.
What are your favorite anti-inflammatory superfoods? Have you visited Lindsay’s blog, Cotter Crunch before? Do you sometimes struggle with getting dinner on the table before 8 pm too???
If you enjoyed this post and recipe, please help spread the word that healthy IS delicious by sharing it, or giving it a 5 star review. Any nutrition questions or questions about the recipe? Leave me a comment~I’m happy to help. Cheers!