With summer over I am still making an effort to eat my greens.
But light green salads don’t cut it on a cool fall day. These days I crave heartier lunches that will get me through until dinner if needed.
The miso dressing is one of my absolute favourites. You can find the full recipe for miso ginger dressing recipe here. The ginger is optional and this time I went without (powdered ginger also works in a pinch).
For my miso kale salad I simply washed my kale, dried it, put it in a big bowl, and massaged it with the miso dressing.
To add some protein and fats to the salad, I bulked it up with some quinoa, cherry tomatoes, avocado, and garlic flax.
The result is a healthy salad, packed with good things and great flavour that will keep you satisfied for hours. Enjoy!
- 3 tbsp miso paste
- 4 tbsp rice vinegar
- 4 tbsp water
- Cooked quinoa
- Cherry tomatoes
- Salt and pepper to taste
- Lemon optional
- Blend your dressing ingredients in a food processor
- Massage dressing into a bowl of torn up kale (without stems)
- Top with your favourite ingredients!