Miso kale Caesar salad recipe for a healthy twist

Ingredients for Miso kale Caesar salad

• 60 g tahini paste

• 60 g organic red or white miso paste

• 60 ml rice vinegar

• 5 ml honey or pure maple syrup

• 1 large bunch lacinato or curly kale, stemmed, finely chopped, massaged well

• kernels shaved from 1 ear raw white corn (about 120 g kernels)

• 250 g daikon radish, peeled, halved, thinly sliced into half-moons

• 2 avocados, pitted, peeled, cut into 2 cm cubes

• 30 g gomashio or hemp seeds

• furikake or nori seaweed (optional)

How to make Miso kale Caesar salad

1. In a medium bowl, whisk together all the ingredients for the dressing until well combined.

2. Add the finely chopped lacinato kale, raw white corn, and daikon radish, then toss well to coat with the dressing.

3. To serve, divide the salad into serving bowls.

4. 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.