Kale Avocado Salad With Miso

Meatless Mondays
Does the world need another massaged kale salad recipe? Without a doubt! One can’t have enough kale. Even my kids have fallen under its spell. They love Brendan Brazier’s sour cream kale chips, but they also love this salad.

Couple weeks ago I invited a friend over for dinner and made this salad to accompany our mains. My friend watch with amusement as my husband, kids and I fought over the last portion. She proclaimed we were a weird family. I take it as a compliment.

We are all aware of the superior nutrition kale possesses, there are countless articles circulating on vegan websites. It is packed with minerals, vitamins, protein and fiber. When you massage, chop or chew kale you release the fantastic isothiocyanates. These are very potent cancer fighters and help your liver in its hard daily task of detoxification. Pair kale up with the other ingredients in my recipe and you have a dinner of champions.

Now the practical bits. Any white or yellow miso will do great in this recipe (just don’t use brown). I have recently discovered live miso paste in my favorite health food shop chiller. When I opened the lid slight steam (or is it smoke?) seemed to have risen from the jar. The miso was extra zingy and strong, but delicious. If you are a miso virgin you may want to start with the less extravagant version.

Lemon and lime work equally well here. I use whatever is in the fridge. If I have both, I will choose the lime. To make this recipe fully raw, use 1 Tbs of raw agave instead of the 2 Tbs of mirin. I prefer mirin, it had the right amount of sweetness and is a natural partner to miso. They are from the same country after all.

One last note. If you do find you are fighting your loved ones over the last bite, just double the portion. Vegan is about love after all.

kale salad

KALE AND AVOCADO SALAD WITH MISO
Serves 4

ingredients

1/2 pound (200-250 gram) kale, stalks removed, shredded

1 heaped tablespoon yellow or white miso

juice of 1 lime or small lemon

2 tablespoon mirin

3 sprigs spring onion (scallion)

1 large ripe avocado

method

Place the kale in a large bowl. Add the miso, lime juice and mirin.

Massage the kale and the dressing ingredients together for about 2 minutes. The kale will collapse and the dressing will coat all the kale leaves.

Slice the onions thinly and add into the onions.

Peel the avocado and remove the stone. Cut the avocado flesh bite sized pieces and stir through the leaves.

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About plant strong living

I am originally from the Czech Republic now living in the UK with my husband, two kids and two dogs. I have been a vegetarian for about 12 years, but have taken a more plant based route since reading The China Study last year. Currently I am studying Naturopathic Nutrition at the College of Naturopathic Medicine. My aim is to introduce people to the idea that food can be your medicine. www.plantstrongliving.co.uk
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