Miso Kale Caesar Salad
Ingredients
- Dressing:
- 1/4 cup tahini paste ground sesame seed paste
- 1/4 cup organic red or white miso paste
- 1/4 cup rice vinegar
- 1 teaspoon honey or maple syrup
- 3 tablespoons Nature’s Intent Organic Apple Cider Vinegar
- Salad:
- 1 large bunch finely chopped curly kale destemmed
- 1/2 cup about 1 ear raw white corn, shaved off cob
- 2 cups daikon radish about 1/2 radish, peeled, halved and thinly sliced into half-moons
- 2 ripe avocados halved, pitted, peeled and cut into 3/4-inch cubes
- 2 tablespoons baked hemp seeds
- Optional toppings:
- 8 ounces wild salmon grilled
- 8 ounces organic tofu grilled and cubed
Instructions
- To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.
- Add kale, corn and daikon radish. Toss well to coat with dressing.
- Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.
Notes
Recipe courtesy of Candice Kumai