Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise.  Even though I removed the thick stems and only used leaves, Lon thought Mizuna was a bit rough. It is certainly a lot stiffer than butter lettuce but I found it to be suitable for salad, so I guess it just depends on preference.

Mizuna leaves

I decided on a salad of Mizuna leaves, heirloom tomatoes, avocado, and fresh red onion, with a Pomegranate Lime Dressing. You can decide on the proportions yourself, but remember to squeeze a little lime juice over the avocado so that it doesn’t brown.

Mizuna Tomato Avocado Salad 4

Pomegranate Lime Dressing
~4 servings

  • 2 tablespoons + 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon whole grain mustard
  • 1 teaspoon pomegranate molasses
  • 1/4 teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper

Instructions –

Mix the first 5 ingredients together in a small bowl. Whisk in the olive oil gradually. You can season the dressing or the salad, just before serving.

Mizuna Tomato Avocado Salad 3

posted by jessica at 03:28 PM Filed under Basics, Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.