Dairy Free · Dinner · Dressings and Dips · Gluten Free · Grain Free · Raw · Uncategorized · Vegan

Miso Kale Salad

Don’t get me wrong, I love the fact that I can rock a dress 10 months out of the year but when Fall and Winter start coming around, I want boots and scarves all day every day.  We had a semi-winter and once again things are beginning to heat up in Florida.  I didn’t throw on the boots this morning but I was excited to put on my Under Armour kicks and go for a quick run.  Here in Florida, you really have to get your workout in before 9am or after 9pm otherwise the glorious sun and heat will get to you quick!

And what better way to feed your body after a healthy activity then with an uber healthy salad, plus who doesn’t love massaging kale, right? Maybe not, but either way, it’s good!

Miso Kale Salad (V, GF)

Miso Kale Salad


  • 1 bunch washed kale and stems removed
  • 1 zucchini shreds (broccoli shreds are also great)
  • 3/4c corn kernels (frozen, thawed, corn works well, too)
  • 1/2 onion, diced
  • 1c chopped grape tomatos
  • optional toppings: 1/4c hemp seeds, diced and roasted sweet potato, and/or nutritional yeast.

Dressing Ingredients: (double recipe if you have a whole lot of kale!)

  • 1T miso paste
  • 2T maple syrup
  • 1T tahini
  • 1T tamari or soy sauce
  • 1T rice wine vinegar
  • 1 T water or coconut oil


In a small bowl whisk together your dressing ingredients and set to the side.  In a large salad bowl toss in your kale and begin to add the dressing.  This might get messy, but use your hands and massage the dressing into the kale.  Once the leaves are relaxed from their massage, haha, add in your veggies and whatever additional toppings you’d like.  Toss together (feel free to use tongs this time).

Miso Kale Salad

You can enjoy the salad right away, but it’s usually better after two or more hours.  Kale can be tough but the acidity in the dressing begins to soften it to the point of absolute deliciousness.

Miso Kale Salad (Vegan)

Enjoy! I know I did

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