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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This salad is a perfect balance of bold, bright, and refreshing. The slight bitterness of pink radicchio meets the crisp sweetness of fennel and cucumber, while peppery arugula and creamy navy beans add depth and texture. Tossed in a vibrant Sumo orange miso dressing, every bite is zesty, savory, and incredibly satisfying. It’s the kind of salad that feels light but delivers big flavor—perfect alongside grilled salmon or chicken, or honestly, amazing all on its...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add the chopped radicchio, fennel, cucumber, arugula, and navy beans to a large bowl.
Drizzle generously with the Sumo orange miso dressing.
Toss gently until everything is evenly coated and glossy.
Serve immediately with grilled salmon or grilled chicken for the ultimate fresh, nourishing meal.
For extra crunch, consider adding toasted nuts or seeds like almonds or sunflower seeds.
If you can't find pink radicchio, regular radicchio works just as well.
Chill the salad ingredients beforehand for an extra refreshing experience.
Can I substitute navy beans with another type of bean?
Yes, you can use cannellini beans or chickpeas as a substitute for navy beans.
What can I use if I don’t have Sumo oranges?
You can use any sweet and juicy orange variety, such as navel oranges or mandarins.
How long can I store this salad?
It’s best served fresh, but you can store it in the refrigerator for up to 1 day. Keep the dressing separate to avoid sogginess.
Can I make the Sumo orange miso dressing ahead of time?
Yes, the dressing can be made ahead and stored in the refrigerator for up to 3 days.
Is this salad vegan?
Yes, this salad is vegan as long as the Sumo orange miso dressing does not contain any animal-derived ingredients.
