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This salad was born from a craving for Ani Phyo’s Miso Gravy and a ravenous appetite! The quantities listed are for a single salad but can easily be increased for additional servings – or a larger appetite!
4 large leaves of chard, deveined and chopped
4 mushrooms, cleaned and sliced
1 sprinkle nama shoyu or Bragg liquid aminos, optional
½ handful of soaked almonds,
chopped
generous spoonfuls of Miso Gravy, (recipe follows)
Blend the following ingredients for Miso Gravy (adapted from Ani’s Raw Food Kitchen) until smooth:
1/4 cup unpasturized white miso; 1 TBSP raw apple cider vinegar; 1 clove garlic; juice of 1 orange; 1/3 cup extra virgin olive oil; 2 TBSP pitted, chopped dates.
Wash, devein and chop chard. Place in a bowl and top with sliced mushrooms, nama shoyu, if using, generous spoonfuls of miso gravy (I can’t get enough of the stuff so like a lot) and chopped almonds.
Enjoy!
