Lemon-Miso Potato and Green Bean Salad

Ingredients

  • 1/4 cup diced yellow onion
  • 2 TBSP white miso
  • 2 TBSP fresh squeezed lemon juice
  • 2 TBSP extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 cup green beans cut into 1-inch pieces (or whatever green vegetable is in season)

Instructions

In a small bowl, whisk together the onion, miso, lemon juice, olive oil, salt and freshly ground black petter.  Set aside while you prepare your potatoes and green beans. The longer the onions sit in the dressing, the more tame their “bite” will be. 

Steam the green beans in a pan with water or a pot with a steaming basket.

Prepare the potatoes by boiling or baking them.  If boiling, cut the potatoes into pieces first- they will cook much faster.  Submerge in a pot of cold water, bring to a boil and continue to boil for about 20 minutes until fork-tender.  If baking, preheat your oven to 350. Poke the potatoes with a fork and wrap in foil.  Bake for about 1 hour.  Once cooked, allow to cool and then cut into pieces.

In a large bowl, toss the potatoes and green beans with the lemon-miso dressing.

Notes:

Recipe adapted from John Douillard.

Miso has about 150 different microbes in it. Miso is really easy way to add more cultured food into your diet. Lately I’ve been taking little bits of miso with radishes and making miso radish pickles. Just slice some radishes (or some jicama) — both are a good prebiotic rich foods, slice them up and with your hands just mix in a tablespoon or two of miso. Let it sit on the counter overnight — and eat that. You’ve got a really good cultured food complete with a prebiotic.

 

 

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