Red Meat Allergy Friendly Miso-Sesame Kale Salad with Fresh Berries
Total time25 min
Prep time20 min
Cook time0 min
4.5(24)
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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
- 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
- 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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