Crunchy Spring Greens with Lemon Miso Dressing

Crunchy Spring Greens with Lemon Miso Dressing

SERVES: 4-6 | PREP TIME: 10 min | no cook time


We used our fresh pak choi and tender purple sprouting broccoli to make this vibrant, crunchy salad. This salad is so versatile, you can use any of your seasonal greens. The miso dressing is bright and tangy and binds it all together beautifully.

Crunchy Salad


1 bunch of purple sprouting broccoli
1 pak choi
1 bag mixed leaves
2 spring onions
For the dressing:
2 tsp white miso paste
1 tsp maple syrup or honey
2 heaped tablespoons natural or greek yoghurt
1-2 heaped tablespoons mayonnaise
Juice of one lemon
Salt and pepper


1. Prep your ingredients:

  • Cut the broccoli into spears by slicing the stems diagonally
  • Keep any tougher stems or leaves from the broccoli for soup or stock
  • Slice the white end of the pak choi into chunky strips and finely slice the leafy top
  • Slice the spring onions

2. First make your dressing by putting all the ‘for the dressing’ ingredients into a bowl and whisk together until smooth.

3. Put the broccoli spears and white pieces of pak choi into a bowl, pour in half the dressing and stir until well coated.

4. In your serving bowl arrange the salad leaves, pak choi leaves and spring onions with the broccoli and pak choi strips on top.

5. Pour over the rest of the dressing and mix together just before serving.

6. Serve for lunch with fresh sourdough or as a salad alongside grilled steak, chicken or fish.