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03 Aug, 2022

Asparagus Salad with a Miso-Avocado Dressing

All the green goodness you need piled high on a bed of lentils, topped with tons of tamari seeds and drizzled generously with a creamy miso-avocado dressing. And it only takes 15 minutes to make!


Serves 2-4.


  • A bunch of asparagus
  • 250g cooked puy lentils
  • 75g frozen peas
  • 100g broad beans
  • 150g green beans
  • A handful of mint, chopped
  • A handful of dill, chopped

For the tamari seeds:

  • 25g pumpkin seeds
  • 25g sunflower seeds
  • 1 tbsp tamari
  • 1 tsp rapeseed oil

For the avo-miso dressing:

  • 1 avocado
  • 1 tbsp miso paste
  • 1 tbsp extra virgin olive oil
  • 2 tbsp oat milk
  • Juice of 1 lime
  • 1 garlic clove
  • Salt and pepper


  1. Start by making your tamari seeds. Mix them together with the tamari and oil and then heat on a pan on low-medium heat for 5-10 minutes, stirring them to make sure they don't stick. Set aside when finished to cool.
  2. Steam your asparagus and green beans. Place them on a steamer for 5 minutes. After 2-3 minutes, add the broad beans and after 5 mins, add the peas for 30 secs-1 minute. Remove from the heat after 5-6 minutes when your veg has softened but still has a bite to it.
  3. Make your dressing by placing all ingredients in a food processor and blending until smooth. You can add more oat milk or a little water to loosen if necessary. Place in the fridge to keep cool and fresh.
  4. Build your salad by adding your lentils to a dish to form the base. Top with your green veg and then drizzle the avo-miso dressing on top before sprinkling over the seeds and fresh herbs. Enjoy as a delicious light summer's lunch or side salad!