I just love the vibrant shades of green of this salad. It is not only appetizing but a very filling salad as well.
1 head broccoli
10-12 snow peas, cut on a diagonal in half
200 grams edamame beans (I used frozen and cooked them as per instructions on the packet)
For the dressing
2 teaspoons white miso paste
4 teaspoons lemon juice
2 teaspoons light soy sauce
1 teaspoon ground white pepper
2 tablespoons sesame oil
2 tablespoon sunflower oil
2 teaspoons honey
1 garlic clove, finely grated
Salt to taste
Cut the broccoli into florets. Use the stems and some tender leaves as well. You can prepare the stems by peeling and slicing them into sticks. Microwave or steam the broccoli until just cooked (they need to lose their grassiness). Allow to cool and arrange them on your serving platter.
Place snow peas in a bowl. Pour enough freshly boiled water from kettle on the snow peas so as to cover them. Rinse after thirty seconds. Sprinkle on the broccoli platter along with the edamame beans.
Put all ingredients for dressing in a jar or measuring cup. Whisk or shake jar so dressing is smooth and creamy.
Just before serving toss the dressing with vegetables and serve immediately. Serves 4 generously.