Koyo Berry Salad

For a springtime treat, have a bite of Koyo Berry salad made with fresh cucumber, chopped almond, and of course, delicious berries.

Celebrate spring with a Koyo Berry salad tossed in a zesty miso dressing. Crunchy and light, it's a delicious blend of textures, finished with a handful of crunchy almonds. 

Serves 2


Two Heads Butter Lettuce

1 Tbsp White Miso

2.5 Tbsp Rice Vinegar or Strawberry Vinegar

3/4 Tbsp Honey

5 Tbsp Olive Oil 

¼ Cup Chopped Almonds

2 Cucumbers

½ Red Onion

2 Trays Koyo Berries


  1. Combine honey, miso, and vinegar.
  2. While whisking, stream in the olive oil.
  3. Separate the butter lettuce and wash the leaves. 
  4. Chop almonds, and slice red onion. 
  5. Shave cucumbers into ribbons.
  6. Halve two trays of Koyo Berries.
  7. Combine all salad ingredients, leaving a little almond, red onion and berries to garnish. 
  8. Season the ingredients, then lightly dress in the miso dressing.
  9. Top with flakey salt, more fresh berries, onion and chopped almonds.