Asian-Inspired Summer Salad with Nectarines and Miso-Orange Dressing

We’re so excited to have you here for our latest recipe post. Today, we’re sharing something special: an Asian-Inspired Summer Salad with Nectarines and Miso-Orange Dressing. This salad is a true celebration of fresh, seasonal flavors, perfect for those sunny days when you crave something light and refreshing.

Imagine juicy nectarines, crispy grilled tofu, and a zesty miso-orange dressing all coming together in one delicious bowl. It’s not just a salad; it’s a burst of summer in every bite! We’ve also added a sprinkle of crunchy cashew parm and crispy seaweed for that extra bit of texture and flavor.

Whether you’re looking for a quick lunch, a colorful starter, or just a way to enjoy the best of summer produce, this salad is your go-to. So, grab your ingredients, and let’s get cooking! We can’t wait to hear what you think—drop us a comment and share your experience.

Reasons to Make This Asian-Inspired Summer Salad.

1. Fresh and Seasonal: Packed with summer produce like nectarines and zucchini, it’s a refreshing, seasonal dish.
2. Flavorful: A delicious blend of sweet nectarines, savory grilled tofu, and tangy miso-orange dressing.
3. Nutritious: Rich in healthy fats, fiber, and plant-based protein, it’s a balanced meal.
4. Quick and Easy: Ready in just 20 minutes, perfect for busy days.
5. Customizable: Easily adapt with your favorite veggies or fruits.
6. Visually Stunning: Vibrant colors and textures make it a beautiful dish.
7. Vegan-Friendly: A wholesome, plant-based option for all eaters.
8. Unique Twist: Miso-orange dressing and crispy seaweed add an exciting, Asian-inspired flavor.

Asian-Inspired Summer Salad with Nectarines and Miso-Orange Dressing

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This Asian-Inspired Summer Salad is a vibrant and refreshing dish that perfectly captures the essence of the season. Featuring a colorful mix of mixed salad leaves, juicy tomatoes, crisp cucumber, creamy avocado, and sweet nectarine slices, this salad offers a delightful combination of flavors and textures. The star of the dish is the grilled tofu, seasoned to perfection and adding a satisfying savory element. Topped with crunchy crispy seaweed and a nutty cashew parm, every bite is an adventure. The salad is brought together with a tangy miso-orange dressing, adding a zesty twist that elevates the whole experience. Perfect as a light meal or appetizer, this salad is both delicious and nourishing, making it an ideal choice for a summer day.

• Author: ChloeG
• Prep Time: 15
• Cook Time: 5
• Total Time: 20

Ingredients

Units USM Scale 1x2x3x

For the Salad:

• Mixed Salad Leaves: 2 cups
• Tomatoes: 1/4 cup, halved or quartered
• Zucchini: 1 small, cut into ribbons
• Avocado: 1/4, sliced
• Nectarine: 1, sliced
• Cucumber: 1/4, sliced
• Crispy Seaweed: 1 tbsp, crushed (optional)
• Cashew Parm: 2 tbsp (recipe below)

For the Cashew Parm:

• Cashew Nuts: 1/4 cup
• Nutritional Yeast: 1 tbsp

For the Grilled Tofu:

• Firm Tofu: 1/4 block, sliced into thin strips
• Olive Oil: 1 tsp
• Salt: A pinch
• Pepper: A pinch

For the Miso-Orange Dressing:

• Orange Juice: 2 tbsp (freshly squeezed)
• White Miso Paste: 1 tsp
• Tamari (or Soy Sauce): 1 tsp
• Maple Syrup: 1/2 tsp

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Instructions

1. Prepare the Cashew Parm:

• In a blender or food processor, combine the cashew nuts and nutritional yeast.
• Blend until you have a fine, crumbly texture. Set aside.

2. Prepare the Grilled Tofu:

• Heat a grill pan over medium-high heat and add 1 tsp of olive oil.
• Slice the tofu into thin strips and season with a pinch of salt and pepper.
• Grill the tofu strips for 2-3 minutes on each side until golden brown and slightly crispy. Set aside.

3. Prepare the Vegetables:

• Mixed Salad Leaves: Rinse and dry the salad leaves.
• Tomatoes: Halve or quarter the tomatoes.
• Zucchini: Using a vegetable peeler, slice the zucchini into ribbons.
• Avocado: Slice the avocado.
• Nectarine: Slice the nectarine.
• Cucumber: Slice the cucumber.

4. Prepare the Miso-Orange Dressing:

• In a small bowl, whisk together the orange juice, miso paste, tamari, and maple syrup until smooth and well combined.

5. Assemble the Salad:

• On a serving plate, arrange the mixed salad leaves as the base.
• Add the tomatoes, zucchini ribbons, avocado slices, nectarine slices, and cucumber slices on top.
• Place the grilled tofu strips over the vegetables.
• Sprinkle the crispy seaweed and cashew parm over the salad for added crunch and flavor.
• Drizzle the miso-orange dressing over the salad.

6. Serve:

• Serve immediately and enjoy the refreshing and flavorful Asian-inspired summer salad.

Nutrition

• Calories: 350
• Sugar: 12g
• Sodium: 600mg
• Fat: 24g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 10g

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