There is so much lettuce in the apartment already that I refuse to harvest what’s in the garden. Our CSA has been flush with greens this year, and we’ve been all about ways to use ’em up — in a way that doesn’t feel like we’re eating salad, and nothing but salad, all the time.
That feeling isn’t restricted to the lettuce haul. I can’t be the only shopper whose eyes want more than the fridge can hold. Though I’ve gotten much more restrained over the years, I do still tend to find myself mid-week, staring at shelves filled with green veggies but no protein nor grains and trying to figure out how to make a produce-based meal that’s fit for a human, not a bunny rabbit.
Since this winter, I’ve been browsing Anna Jones’s A Modern Way to Eat for help solving this dilemma. Like another of my go-to vegetarian cookbook authors, Deborah Madison, Jones knows just how to transform a crisper full of cellulose into a hearty meal. Today’s gorgeous salad-slash-noodle bowl takes its inspiration from one of her creations. Thanks to creamy miso dressing, rich avocado, and hearty sweet potatoes (my addition), you barely notice that you’re making a welcome dent in your lettuce collection.
Though this dish looks the prettiest when first made and arranged carefully in big bowls, you can also toss all the ingredients together and portion the salad out for brown bag lunches.