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Kale Salad with Miso and Pistachios

15 April

1½ pounds kale, stems discarded and leaves thinly sliced
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons sesame seeds, lightly crushed
1 tablespoon brown miso
1 teaspoon sweetener
3 tablespoons olive oil
1 or 2 spring onions, thinly sliced
¼ cup unsalted pistachios, chopped

1. In a large bowl, toss the kale with the lemon juice and a generous pinch of sea salt.
2. In a small bowl, whisk the vinegar with the sesame seeds, miso, and sugar. Gradually whisk in the olive oil. Add the dressing to the kale and toss well. Scatter the green onions and pistachios on the top and serve.

Serves 6