Red Meat Allergy Friendly Miso-Sesame Kale and Avocado Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch (about 8 oz) lacinato kale, stems removed, leaves thinly sliced
- ¼ tsp fine sea salt
- 2 cups shredded purple cabbage
- 1 cup shelled edamame, thawed if frozen
- 2 medium avocados, pitted and sliced
- 3 scallions (green tops only), thinly sliced
- ¼ cup dry-roasted sesame seeds
For the dressing
- 2 tbsp white miso paste
- 3 tbsp extra-virgin olive oil
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the white miso paste, extra-virgin olive oil, toasted sesame oil, rice vinegar, tamari, honey, grated ginger, lime juice, and red pepper flakes, if using, until smooth and fully combined.
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