Kale Salad w/ Currants & Lemon Miso Dressing
Submitted By: Christy Morgan
Preparation Time: 10 Minutes
Cooking Time: 10
Serving Size: 4-6 Minutes
Kale is a member of the Brassica family of vegetables like cabbage and broccoli. This group of veggies has a proven track record of protecting your health in a variety of ways. Not only are this vegetables great for weight-loss, if eaten regularly reduce your risk of cancer, protect your eyes against cataracts, promote lung health, and protect your immune system.
Kale gets an A+ because it provides 192% of your daily requirements for vitamin A, which in one study had a 39% reduced risk for developing cataracts.
Ingredients:
Filtered water
1 bunch organic black/dinosaur kale, chopped, stalks in smaller pieces
2 organic carrots, on diagonal or julienned
1/3 cup organic currants
Dressing:
1/4 cup lemon juice
1/8 cup cold pressed extra virgin olive oil (or flax oil)
1 teaspoon white miso
1-2 tablespoons tahini
1 tablespoon shoyu
1 tablespoon brown rice vinegar
Pinch of sea salt and black pepper to taste
Bring large pot of spring water to a boil. Blanch greens and carrots separately until slightly tender but still crunchy. Meanwhile, blend dressing ingredients. Toss veggies with currants and drizzle with dressing.
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