Wasabi-Peach Dressing

1 Very Ripe, Large Peach

2 Tablespoons White Miso Paste

1/2 - 1 Tablespoon Wasabi Paste

3 Tablespoons Lemon Juice

1/2 Cup Avocado Oil

Salad:

2 - 3 Persian Cucumbers, Thinly Sliced

1 (10-Ounce) Package Cruciferous Crunch Collection (Or About 6 - 7 Cups Shredded Slaw Mix; 1 Cup Shredded Broccoli Stems (Optional), 2 Cups Shredded Brussels Sprouts, 2 Cups Shredded Kale, 2 Cups Purple and/or Green Cabbage)

1 Large Peach, Thinly Sliced

1/2 Cup Chopped, Toasted Pecans

To make the dressing, pit the peach and chop it into rough chunks. Toss it into the blender along with the miso, wasabi, and lemon juice. Blend to combine, pausing to scrape down the sides of the canister if needed to incorporate everything. With the motor running, slowly drizzle in the oil, allowing it to emulsify into a silky-smooth and thick vinaigrette. Add more wasabi to taste if desired.

For the remainder of the salad, simply toss together all of the vegetables and fruit. Add enough dressing to coat but not drench the mixture (you'll likely have extra leftover dressing, which keeps well in an airtight container for about a week in the fridge,) top with chopped pecans, and serve right away.

Makes About 4 Servings

©Hannah Kaminsky http://www.BitterSweetBlog.com