*Adapted from www.karmachow.com
1 bag Kale trimmed leaves* or 1 large head of Kale ,washed with stems removed
1 bulb fennel, thinly sliced
1 punnet cherry tomatoes, quartered or halved
1/4 cup Pine nuts, lightly toasted
1/4 cup dried cranberries
Extra Virgin First Cold-Pressed Olive Oil
Miso Dressing (see recipe below)
*You can buy nice trimmed and bagged Kale at Woolworths for about $4.00 a bag. It’s expensive but fast and easy. If you buy Kale by the bunch you will save money (and it’s probably more nutritious too), but bear in mind you should remove the large fibrous stems, clean the leaves thoroughly and in the opinions of some, massage the leaves with sea salt and a bit of EVO oils to soften and remove bitterness from the leaves.
Place your prepared Kale leaves in a large bowl. Add tomatoes, cranberries, fennel & pinenuts and toss with Miso Dressing.
1 shallot, diced
1 tbl dijon mustard
1 tbl white sweet miso
1/4 c. rice wine vinegar
1 tsp. maple syrup or agave nectar
3 TBL Olive oil
Blend all dressing ingredients in small food processor bowl or in a jug using a stick mixer
The photograph above is topped with barbecued marinated pork shoulder sliced over the top – not very Vegan I know, but such a perfect match of flavours! That said, this salad is also great on its own or even with a bit of shredded chicken or tinned boneless salmon over the top. Quick, easy, healthy and DELICIOUS!