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Nutrition Facts
Serving Size 235 g
(Approx. 6 Servings)
Amount Per Serving
Calories 610 Calories From Fat 540
% Daily Value*
Total Fat 61 g 94%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 360 mg 15%
Total Carbohydrate 16 g 5%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 5 g
Vitamin A 110% • Iron 8%
Vitamin C 140% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Kale Salad with Sour Orange Miso Dressing

Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp rice vinegar
1 large navel orange, juice only
1 large lemon, juice only
1 1/2 Tbsp Miso & Easy Miso Broth Concentrate
5 cloves of garlic, smashed
1 1/2 Tsp ginger, grated or zested
1 Tbsp soy sauce or tamari
2 Tbsp La Tourangelle Toasted Sesame Oil
1 1/4 cup(s) grapeseed oil
2 bunches of curly kale, julienned or very thinly chopped
1 English cucumber, diced small
2 large Hass avocados, pits and skin removed, flesh diced
1 Tbsp toasted sesame seeds, as needed for garnish
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Instructions

1
In a blender, add rice vinegar, orange juice, lemon juice, miso paste, garlic, ginger, and soy sauce. Blend on high speed.
2
Mix sesame oil and grapeseed oils together. With blender running on high speed, slowly add oils until an emulsion forms. Set aside and build salad.
3
Place julienned kale in a large bowl along with cucumbers. Add enough dressing to coat kale very well, massaging it into kale.
4
Add avocado and season with more soy sauce as needed to taste. Garnish with sesame seeds and serve.
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