Salad_IMG_0826When Shane isn’t around for dinner, I sometimes like to indulge my inner hippie by eating something really earthy-crunchy and totally healthful. Tonight was one of those nights.

I toasted up a quesadilla for Rose, defrosted some baby cubes for Sid, and made myself a big salad of dark greens, avocado, asparagus and brown rice with miso dressing. Roasted sweet potato would have been a good addition, but we’re out.

• Simple Miso Dressing •
adapted from Smitten Kitchen
2 tablespoons white miso
2 tablespoons tahini
1 tablespoon honey
2 tablespoons apple cider vinegar
3 tablespoons olive oil