Miso Kale Caesar SaladMiso Kale Caesar Salad

Name: Miso Kale Caesar Salad
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 Persons
Ingredients: 3 tablespoons organic apple cider vinegar; 2 ripe avocados, halved, pitted, peeled and cut into ¾-inch cubes; 2 cups daikon radish (about ½ radish), peeled, halved and thinly sliced into half-moons; 2 tablespoons hemp seeds, optionally toasted; 1 large bunch finely chopped curly kale, stemmed; 1 teaspoon honey or maple syrup; ¼ cup organic red miso or white miso; ¼ cup rice vinegar; ¼ cup tahini; 8 ounces organic tofu, grilled and cubed (for vegan) or 8 ounces wild salmon, grilled (optional); ½ cup sweet white corn (Chef Kumai uses about 1 ear, fresh off the cob)

🍴

Cuisine

International

👥

Servings

2 Persons

⏱

Prep Time

8 Minutes

🍳

Cook Time

20 Minutes

⭐

Difficulty

Medium Level

You can never have too many main course recipes, so give Miso Kale Caesar Salad a try. This recipe makes 2 servings with 916 calories, 46g of protein, and 63g of fat each. For $6.42 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. 1 person were glad they tried this recipe. Head to the store and pick up rice vinegar, avocados, hemp seeds, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Go Dairy Free. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. If you like this recipe, you might also like recipes such as Kale Caesar Salad + Caesar Vinaigrette, Grilled Caesar Salad with Yellow Miso, and Kale Caesar Salad.

DeliciousTastyWell Prepared

Ingredients

•3 tablespoons organic apple cider vinegar

•2 ripe avocados, halved, pitted, peeled and cut into ¾-inch cubes

•2 cups daikon radish (about ½ radish), peeled, halved and thinly sliced into half-moons

•2 tablespoons hemp seeds, optionally toasted

•1 large bunch finely chopped curly kale, stemmed

•1 teaspoon honey or maple syrup

•¼ cup organic red miso or white miso

•¼ cup rice vinegar

•¼ cup tahini

•8 ounces organic tofu, grilled and cubed (for vegan) or 8 ounces wild salmon, grilled (optional)

•½ cup sweet white corn (Chef Kumai uses about 1 ear, fresh off the cob)

Cooking Instructions

01
In a large bowl, whisk together the tahini, miso, rice vinegar, vinegar, and sweetener until smooth.
02
Add the kale, daikon radish, and corn to the bowl, and toss well to coat with dressing.
03
Serve the salad topped with cubed avocado and hemp seeds. You can optionally top the salad with tofu or salmon for a complete meal.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023