Miso and Kale are not Four-Letter Words

Miso and Kale are not Four-Letter Words
This is fast becoming our weekend salad – some chopping and a bit of blending and you’re set for two WHOLE days because the heartiness of kale prevents it from wilting or getting soggy in the fridge.

I probably should have used half this amount. But it’s all good.

I know what you’re thinking, “kale salad…weekend snack…something does not compute”.

Bell peppers are good for color.

And I hear you. Kale is tough, it packs a punch of strong green flavor, and it suffers from a pretty serious case of being overhyped by the hipster crowd.

I forgot to blend the sesame seeds into the dressing, but again, let’s roll with this.

But…but, give it a chance. And this salad is a pretty good start.

It’s a big salad to toss. Things got messy.

Sugar snap peas, bell pepper (capsicum to the Brits), avocado, almonds, and a miso sesame seed dressing all do very well to mask compliment our curly kale.

I’ll eat anything that has avocado.

And at the risk of sounding insane, massaging the kale before assembling really does help break down and soften the leaves. So does chopping them up into tiny pieces. Not as tiny as tabbouleh, but pretty small.

Don’t be like me and leave these unattended…they burn.

So go on, give it a shot. If you don’t like it, I’ll personally come over and give you a hug.

Can barely see the kale anymore. Win.

Just kidding. I’m not a touchy-feely person. Hugging a stranger would probably give me major anxiety. But this salad fixes everything, at least for the duration of consumption.

Because I keep it real, here’s my mess.

Miso Dressing
adapted from Andrew Zimmern

3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons sesame seeds
1 tablespoon brown miso
1 teaspoon dark brown sugar
3 tablespoons extra-virgin olive oil

Place all ingredients in blender. Blend. Add salt to taste. Pour over salad. Nom.
Kale Salad

1 bunch curly kale, middle stems removed and chopped finely
Good handful or two of sugar snap peas, sliced
1 bell pepper (red/orange/yellow are best), chopped
1 avocado
1/4 cup slivered almonds, lightly toasted

Wash kale and remove tough stems. Get your hands dirty and literally rub the kale leaves for a minute – like squinch them good. This helps soften the leaves and makes it less like…kale. Chop finely and toss together with bell pepper and sugar snap peas. Make dressing below and toss with salad. Add avocado last because any earlier and it’ll get all squished in the salad (squishing kale = good, squishing avocado = bad). Store in fridge for up to two days.

Yasmin Jeiroudi

Editor & Admin at Moms Talk
aka, Miss Jay
Is a mom to two and wife to one. She knows a little about a lot and is a founding member of the Institute for Overanalysis Paralysis. She enjoys building IKEA furniture, following cookbooks, and taking things apart.

1 Comment

  1. April 15 / 8:02 PM

    Your tone and enthusiasm really shows in your writing. Great post!

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