Asian Spinach Salad

Asian Spinach Salad

Yield 8 servings


For the Dressing:

  • 1/2 cup of lime juice
  • 1/2 cup of avocado oil
  • 1/4 cup of black truffle oil
  • 2 tablespoons truffle spice
  • 3 tablespoons Tamari or Soy Sauce

For the Salad: 

  • 3 tablespoons red miso paste
  • ½ cup avocado oil, for frying
  • 1 head of leek, thinly slice
  • 10 oz (2 boxes) organic baby Spinach 
  • 1  medium red bell pepper, finely diced
  • 15 oz (1 can) chopped baby corn, drained and rinsed 


  1. Prepare the dried miso in advance. Heat the oven to 200 degrees. Spread red miso very thinly onto parchment paper on a tray. Place into the oven and let it cook for one hour. 
  2. In the meantime, prepare the dressing. Combine the lime juice, oils, soy sauce, and spices in a bottle and shake. Set aside. 
  3. Then, clean and slice/shave the leek lengthwise with a cucumber peeler. You want it to be very thin. Heat a skillet with a generous amount of avocado oil and place the leek on top. Pan fry the leek in batches for about 15 minutes and then set aside. 
  4. Once the miso is ready, take it out of the oven and let it cool, and then blend in a food processor until finely crumbed. 
  5. Place the spinach, peppers, baby corn, and leek in a salad bowl. Pour the dressing on top and garnish with dried miso flakes.

Additional notes

Be sure not to garnish the miso flakes until serving, otherwise it'll get soggy!

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