This recipe comes from an article about how to double your fruit and vegetable intake to double the “five per day”. This recipe has plenty of greens to boost your daily intake.
Miso, Kale Salad & Salmon
This recipe comes from an article about how to double your fruit and vegetable intake to double the "five per day". This recipe has plenty of greens to boost your daily intake.
Servings: 4
Ingredients
The Dressing
- 2 Tbsp shallots
- 3 Tbsp soy sauce
- 1 Tbsp white miso
- 2 Tbsp rice wine vinegar
- 1 tsp white sugar
- ½ tsp English mustard
- 1½ Tbsp roasted sesame oil
- 1½ Tbsp vegetable oil
- cracked black pepper
The Salad
- ½ juiced lemon
- 170 g shredded kale stems removed
- 60 g baby spinach
- 2 Tbsp flaked almonds
- 1 Tbsp toasted pine nuts
- 1 Tbsp toasted pumpkin seeds
- 1 Tbsp grated Parmesan
To Serve
- Chilli-glazed salmon
- Spring onion salad
- Korean yuja pickles
Instructions
- Naked kale can be bland and a little dry. So, dress it up. Start by finely slicing the scallotts and whisking them together with the rest of the dressing ingredients. Members of the allium family – that's onions, garlic, leeks and chives – all count towards your 10, and are rich in immune-protective nutrients.
- Massage lemon juice into the kale to break down the chewy fibres, then add the baby spinach – a good source of vitamin K, which supports fat loss – along with the dressing. Toss together, then add the nuts, seeds and Parmesan. Serve with salmon, a spring onion salad (Joo dresses onion in soy sauce, rice wine vinegar, gochugaru chilli powder, sesame oil and sugar) and a spoonful of Korean pickles.
Notes
From: Wrench, Scarlett (Apr 2020) How To Score Your 10 (Without Becoming a Food Fascist) in: Australian Men’s Health
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: