Kale Salad with Miso-Tahini Dressing

Spring is in full swing and the weather is warming up nicely. We’re trading in our jeans for shorts and sweaters for t-shirts. Warmer weather makes us happy 🙂

When the weather is warm, we recommend to our clients that they eat cooling foods, like salad. It’s like yin and yang – balancing hot and cool.

Whenever we recommend salad, we are accustomed to many of our clients rolling their eyes, telling us how boring it is or how labor intensive it can be. Oh sure, a basic green salad with some chopped up carrots and tomatoes is pretty boring. But a salad can be anything you want it to be.

Start by picking your green of choice. We tend to favor baby greens as they are more tender and sweeter than their mature versions. Think baby spinach, baby kale, and baby arugula. The other favorite is butter or bibb lettuce with their delicate leaves that also double as lettuce cups.

Then pick 3-4 different colored and textured veggies. They can be raw or oven-roasted. We favor anything that’s in season.

Next, add some kind of fruit – fresh or dried – for some sweetness and some kind on nut or seed for some crunch. Get creative!

So, what’s at the farmer’s market now? This weekend we found some beautiful green and purple kale, organic bell peppers, carrots, and sweet Persian cucumbers. Of course, feel free to substitute any veggies you have one hand.

Baby Kale Salad with Miso-Tahini Dressing

Yield: 3 servinsg

Calories per serving: 500

Fat per serving: 25.7 (g)

Carbs per serving: 47.4 (g)

Protein per serving: 19 (g)

Fiber per serving: 11.2 (g)

Baby Kale Salad with Miso-Tahini Dressing


  • Dressing Ingredients
  • 2 tbs. sweet white or yellow miso
  • 2 tbs. tahini (sesame seed paste)
  • 1 tbs. low-sodium tamari (gluten free soy sauce)
  • 2 tbs. seasoned rice vinegar
  • Salad Ingredients
  • 3 cups organic baby green kale
  • 3 cups organic baby purple or red kale
  • 1 shallot, diced
  • 1 each purple, yellow, and orange carrot, peeled and chopped
  • 1 small yellow or red bell pepper, seeded and chopped
  • 3 persian cucumbers, chopped
  • 1/2 cup dried tart cherries
  • 3 Tbs. hemp seeds


  1. In a mason jar, combine the miso, tahini, tamari, and rice vinegar. cover with a lid and shake vigorously to blend all the ingredients. If it looks too thick, add some more vinegar and shake again.
  2. Chop the baby kale and place in a large salad bowl. Add the dressing and massage the dressing into the kale for 1 minute. The kale will reduce in volume and be very tender. Rinse off your hands and add the remaining ingredients. Toss to combine.


You can serve right away or cover with plastic wrap and let it sit in the fridge for a few hours or even a day. The kale will continue to soften while it sits in the dressing. Nutritional analysis includes dressing.

Recipe Management Powered by Zip Recipes Plugin


This entry was posted in Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *