spring

spring kale salad with sweet miso dressing

• Makes 5 to 7 servings • Fan Fave

If you’ve been scared to try kale raw, this salad is for you! This is the tastiest way I’ve ever had raw kale. You are sure to fall in love with this salad, as many people have before.

2 bunches kale, washed

1 cup cherry tomatoes, sliced in half

1 small fennel bulb, thinly sliced

2 avocados, cubed

2 tablespoons dulse flakes, for garnish

sweet miso dressing

1 lemon, zested and juiced

2 tablespoons yellow or white miso

2 tablespoons stone-ground mustard

2 tablespoons maple or brown rice syrup

2 tablespoons nutritional yeast

Salt and black pepper, to taste

Filtered water, as necessary

Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl. Blend dressing ingredients together in blender or by hand until smooth. Massage the kale with dressing for about five minutes. Stir in the rest of salad ingredients and allow to sit for 15 minutes, while the flavors meld.

goddess mint dressing

• Makes about 1 cup

I haven’t tasted many tahini-based dressings that I’ve liked, so I made up my own. Paired with mint and the perfect amount of sweetness, this is sure to be a hit.

3 tablespoons tahini

3 tablespoons apple cider vinegar

2 tablespoons tamari

2 tablespoons maple or brown rice syrup

2 tablespoons lemon juice

¹⁄₄ cup fresh mint

Filtered water, as necessary

Blend all ingredients except filtered water in blender or food processor. Add water as needed to get the consistency you desire. Refrigerate up to one week.

creamy basil dressing

creamy basil dressing

• Makes about 2 cups

This is like pesto, but it’s a dressing.

¹⁄₃ cup cashews, soaked 3 hours

¹⁄₃ cup pine nuts, washed

1 cup basil, packed

1 tablespoon white miso

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

¹⁄₂ teaspoon sea salt

Pinch black pepper

Filtered water, as necessary

Drain nuts. Combine all ingredients except filtered water in food processor and blend until well combined and no lumps remain. Add filtered water to get the consistency you prefer. Refrigerate up to one week.

lemon-miso dressing

• Makes about ¹⁄₂ cup

Lemons are high in vitamin C, which helps neutralize free radicals. Miso has vitamin B12, protein, and a world of health benefits. Pair these two and you’ve got a pretty special salad dressing that’s good for your health!

¹⁄₄ cup lemon juice

2 tablespoons flax oil (optional)

2 teaspoons white miso

2 teaspoons maple syrup, or more to taste

1 to 1¹⁄₂ tablespoons tahini, roasted preferred

1 tablespoon soy sauce or tamari

1 tablespoon brown rice vinegar or apple cider vinegar

Sea salt and black pepper, to taste

Mix all ingredients in a blender or whisk by hand in a small bowl until smooth. Refrigerate up to one week.