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Spring Kale w/ Sweet Mustard Miso Dressing

I’m crazy for kale. I could eat it every freakin’ day! It wasn’t until I went to culinary school that my love affair with kale began. The only time I had seen it before was garnished around the salad bar at restaurants. How crazy that they didn’t chopped it up and throw into the salad people were eating. Kale is a superfood full of calcium, fiber, vitamins K, A, and C, which protect you against cancer and other diseases. Getting leafy green vegetables in your diet daily is one of the most important things to do if you want to have optimal health and feel bliss everyday. This was one of the recipes I made at my Crazy For Kale class at Whole Foods. People were really excited to try kale raw. Most of them had never had it in a way that they enjoyed, either cooked or raw. So, I showed them this delicious Kale w/ Sweet Mustard Dressing, which demystified how to prepare kale for them.


This kale salad has limitless possibilities. So feel free to add whatever veggies you want. Dried fruit and nuts would be excellent too! Tell us what you would add to your kale salad and let us know what you think of this recipe in the comments below.

Spring Kale w/ Sweet Mustard Miso Dressing
Makes 4 to 5 servings

2 bunches of kale, washed
1 cup cherry tomatoes, sliced in half
1 fennel bulb, thinly sliced
2 avocados, cubed
2 tablespoons dulse, for garnish

Sweet Mustard Miso Dressing
1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stoneground mustard
2 tablespoons brown rice syrup or maple syrup
2 tablespoons nutritional yeast
Black pepper to taste
Sea salt to taste
Filtered water, as necessary

Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl. Blend dressing ingredients together in blender until smooth. Massage the kale with dressing for about 5 minutes. Stir in the rest of salad ingredients and allow to sit for 30 minutes while the flavors meld. Enjoy!