Kale and Edamame Orange Miso Salad

/ Rachel Eagleton, clinical nutritionist/

This salad is another substantial salad that holds up well in the fridge for leftovers. We love it with salmon, chicken or marinated tofu. The recipe makes more dressing than you really need, but lasts for a week in the fridge so you can use it for a green salad or over steamed green veggies. This recipe is high in plant proteins from the edamame and almonds.

I’m always asked for this recipe when I serve this salad to guests. This recipe is from “Run Fast, Cook Fast, Eat Slow”, one of my favourite cookbooks. I couldn’t find the recipe written up online anywhere so here’s my gift to the world wide web! I’ve modified the recipe slightly to make it quicker to put together.

This recipe is low FODMAP (watch almond portion and use the green part of the spring onion), gluten free and vegetarian.

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Kale and Edamame Orange Miso Salad (Serves 4)

Source: Run Fast, Cook Fast, Eat Slow Cookbook by Shalane Flanagan and Elyse Kopecky

Ingredients:

  • 5 handfuls of bagged baby spinach and baby kale mix, or you can use a bunch of kale (stems removed and leaves chopped)

  • 1 recipe Orange Miso dressing ( below)

  • 1 cup grated carrot (about 2 carrots) (I usually use preshredded carrot)

  • 1 large orange - when in season I use blood oranges

  • 1 cup shelled edamame, cooked according to package instructions and cooled

  • 1/3 cup roasted almonds, chopped

  • 5 spring onions (optional)

Method:

  1. In a large salad bowl, combine the kale and baby spinach with three-quarters of the dressing and massage to soften the leaves.

  2. Add the carrots, orange, edamame, almonds, and green onions if using and toss to combine. Add more dressing to taste.

  3. Cover and refrigerate until ready to serve. This salad will keep in the fridge for up to 5 days.

Orange Miso Dressing

Ingredients:

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup orange juice (preferably fresh squeezed)

  • 1/4 cup apple cider vinegar

  • 1 Tablespoon miso paste

  • 1 teaspoon grated fresh ginger

  • 1/2 teaspoon fine sea salt

  • 1/4 ground black pepper

Combine all of the ingredients in a jar. Use a fork to stir in the miso, then seal, and shake vigorously to emulsify.

Need more quick, easy, healthy meal ideas? Go here.

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Rachel is a university qualified Clinical Nutritionist based in Balmain.  She is also the busy working mum of two teenagers, so is practical and realistic with her advice . Rachel offers private consultations to improve your family's health and well-being. You can find her on Facebook and Instagram for more healthy tips and tricks.