Creamy Lemon Miso Chopped Kale Salad Recipe

This Creamy Lemon Miso Chopped Kale Salad uses white beans and hemp hearts to add protein coupled with an umami-rich tahini dressing. Catherine Perez Facebook Twitter LinkedIn

When I was interning and on my way to becoming a dietitian, one of my nutrition rotations had me travel to an industrial building where we had to try and convince a group of factory workers

to be enthusiastic about eating vegetables — and let’s just say it wasn’t easy. Regardless of the health and preventative benefits we shared, they didn’t really care, and I don’t blame them

for that. People are inundated with nutrition information all the time, and it will only matter to someone if what you are sharing can fit in their lives. And the thing that made the biggest

impact was actually giving them examples of how you could make vegetables taste so much better than expected.

So I worked on a handout, and then one night I spent time massaging kale in a simple dressing to help soften it to improve its taste and texture. I set up all my hard work in their break

room and everyone was skeptical when they looked at it. A few brave people decided to give it a try, which then caused more people to try it. Even the pickiest of the group was surprised

that they actually liked kale this way, let alone at all. Since then, I’ve made many variations of this salad. This one uses white beans and hemp hearts to add protein and is then massaged

with an umami-rich tahini dressing to make it super satisfying. —Catherine Perez

Serves 3

Prep time: 15 minutes

clove, grated2 tablespoons good-quality tahini2 teaspoons yellow or white miso paste2 teaspoons maple syrup1 15-ounce can cannellini beans, drained and rinsed1 avocado, slicedFreshly ground

black pepper

To a large mixing bowl, add the chopped kale and top with the lemon zest, sesame oil, and a generous pinch of salt. Use your hands to rub the zest and salt into the greens until the kale has

shrunk in size and become softer in texture, about 2 minutes.

To the kale, add the hemp hearts and scallions, then set the bowl aside to make the dressing.

To a separate small mixing bowl, add the garlic, lemon juice, tahini, miso paste, and maple syrup, then whisk together until completely smooth. As you mix, you may notice the sauce thicken.

To thin it out, add 1 tablespoon of cold water at a time while whisking until you reach your desired consistency.

Pour half the dressing over the bowl of kale and toss to evenly combine.  Add the beans and avocado along with the remaining dressing, season with a pinch of pepper, and carefully fold

everything together. Adjust salt and pepper to taste and enjoy.

Excerpted from Peaceful Kitchen by Catherine Perez. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2024. Photos: Catherine Perez.

Sliced Orange Salad With Fennel and Shallots from The Weekday Vegetarians Get Simple: Strategies and So-Good Recipes to Suit Every Craving and Mood by Jenny Rosenstrach

French Potato Salad Bowl from Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss by Kiki Nelson

Roasted Beets and Greens from Food Is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection by Palak Patel

Chicken and Avocado With Hot Honey Sauce Vinaigrette from The Salad Lab: Whisk, Toss, Enjoy! by Darlene Schrijver

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