Kale Baby! Raw Kale and Baby Spinach Salad with Miso Ginger Lime Vinaigrette
Raw kale can be difficult to digest, but in small doses it adds a nice texture to salads as well as a huge jolt of nutrition. Before adding to a salad, massaging the kale leaves with a little sea salt is worth the extra step as it renders it not only more fragrant, but also more tender.
The leafy greens make a wonderful foundation for any salad veggies you like, but I love textural salads, so I choose crunchy carrots, mangetout, and red peppers together with tender avocados, and feathery radish sprouts—which are wonderfully textured, a little spicy (like radishes themselves), packed with super nutrition, and just damn gorgeous in a salad!
(serves 2 - 3 as a side, so expand if you're serving salad lovers)
- 6 cups baby spinach, washed
- 2 cups kale, washed, ribs removed, and chopped
- sea salt
- 1 carrot, peeled and sliced with a vegetable peeler or julienned
- 1 cup mangetout (snow peas), chopped
- 1/2 red bell pepper, sliced
- 1 avocado, pitted and cut into small cubes
- 1 cup radish sprouts
Miso Ginger Lime Vinaigrette
- ¼ cup olive oil
- 2 tbsp rice vinegar
- 1 tbsp finely grated ginger
- 1 tbsp low-sodium tamari or soy sauce (tamari is wheat free)
- 1 tbsp miso
- 1.5 tbsp maple syrup
- juice of 1 lime
- 1 small shallot, minced
- Remove the kale leaf from the stem.
- Chop the kale leaves into small, bite-sized pieces, and transfer them to a mixing bowl.
- Sprinkle with a little sea salt, using your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is fragrant (careful not to mush it).
- Toss the remaining salad dressing ingredients, except for the avocado (since they are tender), with the kale.
- To make the vinaigrette, whisk together all the ingredients until well mixed.
Note: Pair with any dressing you like, but I often make vinaigrette with Asian flavors and miso (real miso!) is a super nutritious, which is why it’s a staple in macrobiotic diets (which I love, although do not adhere to 100%). Try to stick with a homemade dressing and not a store bought one. Once you get used to whipping up something homemade, you'll wonder why you ever bought the readymade kind. Some brands are full of additives and things you don't need in your salad. Make double and use it for 2 - 3 days.