April 4, 2015

Creamy Kale Salad with Walnuts, Corn, and Ginger-Miso Dressing



I was first a bit puzzled about all of the hype around kale: sure, it's really healthy, but it's so rough and leathery and dry!
Little did I know, the trick in making really good kale salads using raw kale is to massage it and pair it with the right flavors to really balance out the flavors!



Recipe: Creamy Kale Salad with Walnuts, Corn, and Ginger-Miso Dressing
By: Hannah Claudia
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salad:
chopped kale
1/2 cup frozen corn, cooked
handful of walnuts
1/2 avocado, cubed
handful of dried cherries

dressing:
1" piece of ginger
1 tsp of miso paste (non-GMO, low-sodium)
1 tsp of apricot jelly
2 tablespoons of rice vinegar or ACV

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1. Grate the piece of ginger and squeeze out as much juice as you can from the fibrous pulp. Discard most of the pulp.
2. Mix all of the dressing ingredients together in a small bowl.
3. Massage the kale in the dressing, adding a little bit of dressing at a time to avoid overpowering the salad.
4. When the kale has released some of its own juices and is much more limp, toss in the other ingredients and mix.



xoxo, han

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