Spring green salad with a miso and sesame dressing

This weekend we dusted the cobwebs off the BBQ and harvested fresh produce from the garden. Summers coming, the days are longer, warmer and brighter and simple wholesome dinners are prepared outside on the BBQ instead of in large warming cast iron pots. The sausages are beef home kill, the vegetables were pulled from the garden and the sweet spring clovers were picked fresh from the fields. Your body naturally craves more nutrient dense raw food in summer to cool and refresh. Humans and nature work in one big circle. We should work with not against the rhyme. It's a beautiful relationship once you can see and you can understand it.

Clovers are sweet spring flowers that are great eaten raw or dried in tea and for infusions. They are a handy herb to use to cleanse the blood, for when you want to treat external out breaks like acne or eczema you need to look inward and to cleanse the blood is a great way to start.   They taste sweet and are incredible scattered through a salad for freshness, colour and added sweetness. When picking clover the deeper and brighter the colour the sweeter they will be.

Spring green salad with a miso and sesame dresing

SALAD
Handful of garden greens 
1 beetroot, grated
1 carrot, grated
1 avocado, sliced
1/4 cucumber, sliced and halved
1/4 cup mixed raw seeds ( I used sesame, chia, pumpkin, sunflower and slivered almonds )
Handful of freshly picked clovers

Layer the vegetables in the order the ingredients are listed. 

DRESSING
1 Tbsp miso paste
1 Tbsp Manuka honey
1 tsp sesame oil
Juice of 1 lemon
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar

Place the ingredients in a jar and screw the lid on tight. Shake a dozen times until the ingredients are incorporated. Drizzle over your salad and serve.