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.

Keyword: Australian Men's Health, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Miso Kale Salad & Salmon, Salad

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