Honey-Miso Summer Salad Bowls

Step 1

Place a steam basket in a medium pot and add an inch of water.  Place the spinach in the steamer, cover, bring to a boil and lightly steam the spinach leaves for 3-4 minutes.

Step 2

In two serving bowls, arrange the steamed spinach zucchini, broccoli sprouts, radishes and strawberries.

Step 3

To make the dressing, whisk together the white miso paste, sesame oil, mustard, agave, rice vinegar and lemon juice.  Drizzle 1-2 tablespoons of the dressing on top of each bowl.  Save the extra dressing for later use.  It keeps in the fridge for up to 5 days.

Step 4

Add the lemon slices, fresh basil and sesame seeds for garnish, and season with salt and pepper to taste.