Chad [Henry’s husband] will often request a big green salad to go alongside whatever else we’re having for dinner. And in my quest never to waste a meal without treating it as a recipe development assignment, this salad was born. We both enjoyed it so much, I made it three times in a week, while also recipe testing the Harissa and Brown Sugar Glazed Salmon, and I’d happily repeat the process. This dressing not only is delicious with this salad but would also be lovely spooned over roasted or sautéed vegetables, a noodle or grain bowl, or pretty much anything else you can imagine. I don’t call for oil in this dressing—you don’t need it. The miso provides all the creaminess you’re looking for.

1. Make the dressing: In a medium bowl, whisk together the miso, honey, 2 tablespoons water, and the lime juice. Taste, and if needed, season with a bit of kosher salt and set aside.

2. Assemble the salad: On a large platter, arrange the Little Gem leaves (casually!) starting with the largest ones on the bottom and finishing with the smaller ones on top. If using romaine, simply transfer to the platter.

3. Scatter the avocado, spring onions, and pistachios evenly over the top of the lettuce. Drizzle with some of the dressing, making sure it gets into the nooks and crannies of the lettuce cups. Taste and add more dressing as needed. Finish with a few pinches of flaky salt.

Excerpted from Better at Home by Colu Henry. Published by Abrams, 2026.