Miso Kale Caesar Salad

Ingredients for Miso Kale Caesar Salad

• 60ml tahini paste

• 45g organic red or white miso paste

• 60ml rice vinegar

• 1 teaspoon vegan 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 80g kernels)

• 1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 300g )

• 2 avocados, pitted, peeled, and cut into 3/4-inch cubes

• 2 tablespoons gomashio or hemp seeds

• Furikake or nori seaweed (optional)

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.