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Miso Kale Salad

Recipe courtesy of Candice Kumai

Eat clean and green with a new take on a classic recipe

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Kale, kale, kale. We're not done with you yet! This quick salad is a new twist on traditional Caesar salad flavors. Serve with grilled salmon or firm tofu and enjoy.

Miso Kale Salad

1 large bunch curly kale, finely chopped

½ cup raw white corn, shaved off cobb, approximately 1 ear

2 cups daikon radish, peeled, halved, thinly sliced half-moons, approximately ½ a radish

2 ripe avocados, halved, pitted, peeled, cut into ¾-inch cubes

2 Tbsp. sesame seeds or hemp seeds, baked at 350°F for approximately 16-18 minutes or until browned

3 Tbsp. Nature’s Intent Organic Apple Cider Vinegar

¼ cup tahini paste

¼ cup organic red or white miso paste

¼ cup rice vinegar

1 tsp. honey or maple syrup

 

Optional Protein Topping:

8 oz. wild salmon, grilled

8 oz. organic tofu, grilled, cubed

  1. In a medium mixing bowl, add tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar. Whisk well to combine.
  2. Add finely chopped kale, raw white corn and daikon radish. Toss well to combine in dressing.
  3. Serve topped with your choice of protein, cubed avocado and toasted sesame seeds or hemp seeds.

ACV TIP #15: Add a shot of ACV to your morning smoothie or glass of juice.