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🥗 Fresh Asparagus and Broccoli Salad with Creamy Miso Dressing

248 kcal · 30 min · 4 servings

Ingredients

• 70 g cashew nuts
• 500 g green asparagus
• 350 g broccoli raab
• salt
• 20 g herbs (2 handfuls; e.g. red Thai basil, mint, cilantro)
• 1 clove garlic
• 1 red chili pepper
• 1 lime
• 3 tbsp rice vinegar
• 2 tbsp peanut oil
• 1 tbsp sesame oil
• 15 g white Shiro miso paste (1 tbsp)
• 150 g soy yogurt

Instructions

1. 1. Roast the cashew nuts in a hot pan without added fat over medium heat for 3 minutes.
2. 2. Remove the roasted cashew nuts from the pan and set them aside.
3. 3. Wash the asparagus and cut off the woody bottom ends.
4. 4. Peel the bottom third of the asparagus stalks.
5. 5. Clean the broccoli raab, wash it, and divide it into bite-sized pieces.
6. 6. Steam the asparagus and broccoli raab over boiling salted water in a steamer insert for about 10 minutes until tender-crisp.
7. 7. Meanwhile, wash the herbs and shake them dry.
8. 8. Pluck the leaves from the herb stems.
9. 9. Peel the garlic and chop it finely.
10. 10. Halve the chili pepper lengthwise and remove the inside with the seeds.
11. 11. Wash the deseeded chili pepper and cut it into thin strips.
12. 12. Squeeze the lime to extract the juice.
13. 13. Whisk the lime juice with rice vinegar, both oils, the chopped garlic, chili strips, and miso paste to form a homogeneous dressing.
14. 14. Distribute the steamed asparagus and broccoli raab onto plates.
15. 15. Add the yogurt over the salad.
16. 16. Sprinkle the prepared herbs over the salad.
17. 17. Drizzle the miso dressing over the salad.
18. 18. Roughly chop the roasted cashew nuts.
19. 19. Sprinkle the chopped cashew nuts over the finished salad.

Nutrition per serving

• kcal: 248
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 10 g