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.
1medium zucchinishaved into thin slices (see notes)
1cup40 g broccoli or alfalfa sprouts
1/2cup60 g radishes, thinly sliced
1cup150 g strawberries, sliced
Lemon slicesfor garnish
Fresh basilfor garnish
Black sesame seeds or toasted sesame seedsfor topping
Cracked black pepperto taste
Honey Miso Dressing
3tablespoons45 g white miso paste
3tablespoons45 mL sesame oil
1/4cup60 mL honey, agave, or maple syrup
3tablespoons45 mL rice wine vinegar or red wine vinegar
1tablespoon15 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.