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Classic Big Ass Salad with Miso Tahini Dressing

Author: Molly Patrick


  • Lettuce, chopped (any kind works)
  • Mixed greens, chopped
  • Mint, chopped
  • Parsley, chopped
  • Kohlrabi, peeled and grated
  • Fennel, thinly sliced
  • Celery, chopped
  • Carrot, chopped
  • Kidney beans, rinsed and drained
  • Apple, diced
  • Sprouts (any kind)
  • Sauerkraut
  • Hummus
  • Avocado, sliced
  • Miso Tahini Dressing
  • Toasted pumpkin or sunflower seeds


  • In a huge salad bowl, add a generous amount of lettuce and mixed greens.
  • Sprinkle some mint and parsley on top and then gently toss together.
  • Add some kohlrabi, fennel, celery, and carrot and gently toss again.
  • In a circle around the salad, add some kidney beans, apple, sprouts, sauerkraut, hummus, and avocado.
  • Drizzle with dressing and top with seeds.
  • Right before you eat, take a pair of salad tongs and toss the salad a few times so everything gets mixed up.
  • Eat directly from the bowl or place in big salad bowls if you’re sharing.


You can stick to these ingredients or you can use whatever combination you like. For me, fresh herbs, chopped apple, cooked beans, and toasted seeds are the magic ingredients that take salads to next level yum.
Click here for the Miso Tahini Dressing recipe.
And click here for the Toasted Pumpkin Seeds recipe.