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Miso Kale Caesar Salad

Name: Miso Kale Caesar Salad
Cuisine: japanese
Ingredients: 1/4 cup tahini paste; 1/4 cup organic red or white miso paste; 1/4 cup rice vinegar; 1 teaspoon honey or pure maple syrup; 1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt); Kernels shaved from 1 ear raw white corn (about 1/2 cup kernels); 1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups); 2 avocados, pitted, peeled, and cut into 3/4-inch cubes; 2 tablespoons gomashio or hemp seeds; Furikake or nori seaweed (optional)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
2.
To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.

Recipes sourced from Epicurious.com.

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Directions