Superfood Salad Bowl
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5 from 2 votes

Superfood Salad Bowl with Spinach, Strawberries, Zucchini, Radishes, & Honey-Miso Dressing

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.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Dinner, Lunch, Side Dish
Cuisine: Gluten Free, Low FODMAP & Vegan Options, Mediterranean, Vegetarian
Servings: 2 servings
Calories: 410kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist



  • 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.


  1. For a low FODMAP version, use maple syrup in place of honey.
  2. For a vegan version, use maple syrup or agave in place of honey.
  3. A julienne slicer or peeler will work well to shave the zucchini into flat noodles. Roll up the noodles before placing in each bowl.


Serving: 1salad | Calories: 410kcal | Carbohydrates: 55g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 879mg | Fiber: 5g | Sugar: 46g