Fructose Free Miso-Sesame Kale Salad with Fresh Berries
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
Ingredient noteA serving of up to about five medium strawberries is low in fructose. This recipe contains only about 1/4 cup per serving, making it likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- ⅓ cup dry-roasted almonds, roughly chopped
- 2 tbsp hemp seeds
For the dressing
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 tsp tamari
For serving
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the white miso paste, rice vinegar, extra virgin olive oil, toasted sesame oil, honey, grated ginger, and tamari until smooth and fully combined.
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