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Miso Ginger Chicory Salad

Ingredients

1 head of radicchio
3-4 radishes
½ large carrot
2 T miso (make sure gluten free-I recommend Miso Master brand)
1-2 inch piece fresh ginger root
1 T tahini
1 small clove garlic
1 tsp local honey
1 5.3 oz container dairy free greek yogurt (or regular if you tolerate milk)
½ tsp salt (more to taste)
¼ cup warm water (more may be needed)

Cooking Instructions

Why do I love this recipe? It’s stocked with digestion-friendly bitter vegetables! Bitter taste is one that tends to be lacking in the American diet-we like to go for sweet or salty! Bitter veggies are not only loaded with unique vitamins and minerals, they also help improve digestion by stimulating more digestive enzyme flow and stomach acid support. If you’re someone who gets frequently bloated with raw foods or salads-this is a digestion-friendly salad for you!

Wash radicchio, radishes, carrot
Cut the radicchio straight down the middle into 2 halves and then chop into bite sized pieces
Thinly slice radishes and discard stems, peel carrot and grate; combine all veggies into a bowl
Throw all other ingredients into a small blender; add more warm water as needed starting with 1-2 T to thin out dressing to desired consistency
Toss veggies in dressing and let sit for 5-10 minutes before serving