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japanese sunshine salad with carrot + ginger dressing



  • 4 large handfuls of mixed greens
  • 1/2 c. strawberries, sliced
  • 1/2 c. pineapple, thinly sliced
  • 1 orange, cut into segments
  • 1 c. shelled edamame
  • 2 haas avocados, sliced

Carrot + ginger dressing

  • 3 tbsp. white miso*
  • 1 small carrot, peeled + sliced
  • 1 heaped tsp. grated ginger
  • 1/4 garlic clove
  • 1 tbsp. honey
  • 2 tbsp. mirin
  • 2 tbsp. rice wine vinegar (not seasoned)
  • 1/2 tsp. toasted sesame oil
  • 1/4 c. vegetable or mild olive oil
  • 2 tbsp. water + more as needed


  • sesame seeds

* This salad is meant for adaptations. Feel free to add more or less fruit to suite your taste.

*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.


  1. To make the salad dressing, add all of the ingredients to a blender. Process until smooth and creamy (make sure that the carrot, ginger and garlic are broken down). If the dressing is too thick, add a splash of water to loosen it up. Pour into a container and set aside. This dressing will keep for up to 1 week in the fridge.
  2. Add the mixed greens, strawberries, pineapple, orange slices and edamame to a large bowl. Toss well to combine.
  3. Right before serving, cut the avocado into slices and sprinkle with rice wine vinegar to prevent them from turning brown.
  4. Top the salad with the avocado and sprinkle with sesame seeds.
  5. Serve right away with the carrot + ginger dressing on the side.