Mango & Radicchio Salad Recipe
Organic mango, radicchio, spring mix, - tossed in miso-ginger dressing
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Ingredients
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Salad Base
Miso-Ginger Dressing
Method
Salad Assembly
- 1
Rinse radicchio and spring mix; pat dry thoroughly. Slice mango into thin, bite-sized matchsticks.
- 2
Cut radicchio into thin ribbons or bite-sized pieces.
- 3
Spread spring mix on a large serving bowl or individual plates to create a fresh base.
- 4
Top greens with mango matchsticks and radicchio ribbons.
- 5
Gently toss the greens and toppings to distribute mango and radicchio evenly.
Miso-Ginger Dressing
- 6
Make dressing
In a small bowl, whisk 2 tablespoons white miso paste with 1 teaspoon grated fresh ginger until smooth.
- 7
Whisk in 1 tablespoon rice vinegar and 1 teaspoon sesame oil until emulsified.
- 8
Stir in 2 teaspoons honey or maple syrup and 1 teaspoon soy sauce to combine.
- 9
Slowly whisk in 1 tablespoon water to loosen the dressing. If you prefer a thinner dressing, add a little more water.
- 10
Finish with 1 tablespoon lime juice and taste. Adjust sweetness or salt as needed.
Toss & Serve
- 11
Drizzle the miso-ginger dressing over the salad as desired.
- 12
Toss gently to coat greens without mashing them.
- 13
Divide into bowls and serve immediately for best texture.
