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Spring Kale Salad with Sweet Miso Dressing

Photo by Melaine Shatto

By Christy Morgan from Blissful Bites:
Vegan Meals That Nourish Mind, Body, and Planet

If you’ve been afraid to try kale raw, this tasty salad is for you. According to vegan chef Christy Morgan, this is the best way ever to enjoy raw kale. It’s a salad you’ll fall in love with.

Serves 5 to 7

2 bunches kale, washed
1 cup cherry tomatoes, sliced in half
1 small fennel bulb, thinly sliced
2 avocados, cubed
2 tablespoons dulse flakes, for garnish
Sweet Miso Dressing
1 lemon, zested and juiced
2 tablespoons yellow or white miso
2 tablespoons stone-ground mustard
2 tablespoons maple or brown rice syrup
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste
Filtered water, as necessary

Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl.

Blend dressing ingredients together in blender or by hand until smooth. Massage the kale with dressing for about five minutes. Stir in the rest of salad ingredients and allow to sit for 15 minutes, while the flavors meld.

Note: Dulse is a nutrient-rich seaweed available at Asian markets and Whole Foods.

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Chef Christy Morgan is the author of BLISSFUL BITES:
VEGAN MEALS THAT NOURISH MIND, BODY AND PLANET. More information may be found at theblissfulchef.com.

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