15 minutes
A nutritious and flavorful kale salad topped with a creamy miso dressing, complemented by arugula, scallions, and cucumber.
Kale, Stems removed and leaves chopped
cups
cups
Scallion, Thinly sliced
cups
Cucumber, Thinly sliced and lightly salted
cups
cups
Lime, juiced
each
tablespoons
teaspoons
Garlic, Microplaned
cloves
Black Pepper, Freshly ground
to taste
Cilantro, Picked then chopped
tablespoons
1. Refresh Lettuce
Start by preparing your kale and arugula. Place the arugula in a bowl of ice-cold water. In another bowl with cold water, add the kale and agitate with your hands for a few seconds. Lift the kale out of the water, repeating this process with fresh water until there is no sediment in the bottom of the bowl. After 5-10 minutes of the arugula being in the ice water, lift the lettuce from the water and spin dry in a salad spinner or drain on paper towels. Do the same with the kale, keeping them seperate.
2. Massage Kale
Add the kale to a bowl and gently massage it with your hands, squeezing it several times. Keep massaging the kale until it appears almost slightly wilted. This step tenderizes the leaves, making the kale softer and easier to chew.
3. Make Dressing
For the dressing, combine the mayonnaise, half of the lime juice, miso paste, sesame oil, and microplaned garlic in a jar or a bowl. Secure the lid and shake vigorously to create an emulsion. The miso paste not only adds umami but also acts as an emulsifier to help bind the dressing. Stir in the chopped cilantro and season with salt, more of the lime juice and freshly ground black pepper to your taste.
4. Dress the Salad
In a large bowl, combine the massaged kale, arugula, scallion leaves, and cucumber. Season with a pinch of salt (remembering that the miso and sesame oil in the dressing already contain salt). Pour about a third of the dressing over the greens and toss gently to coat all ingredients.
5. Finishing Flavors
Taste the salad and decide if you need the remaining dressing or a touch more salt. The goal is a harmonious balance of flavors: the earthiness of the greens, the tang of the lime, the depth of the miso, and the nuttiness of the sesame oil. Adjust as needed, then plate and serve immediately to enjoy the fresh crunch and vibrant flavors.
Tenderize the leaves by massaging with a bit of dressing, olive oil, or salt to break down the cell structure and improve palatability.
Start with a small amount of miso and add more to taste. Balance the creamy element with high-quality mayonnaise, ripe avocados, or Greek yogurt, and add acidity with rice vinegar or citrus juice.
Enhance the dressing with soy sauce, fish sauce, or nutritional yeast to complement the miso and deepen the flavor profile.
Balance miso's saltiness with a touch of honey, maple syrup, or agave and add warmth with freshly grated ginger or chili flakes.
Toast nuts or seeds for a crunchy element, which adds flavor and a smoky note that pairs well with the greens.
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