I am not a health nut. I like my bacon cheeseburgers as much as I like my vegetables. And a chia seed or a goji berry has never passed my lips. But recently I started a home fitness routine using Blogilates.com and I came across instructor Cassie Ho's version of a salad she gets at Cafe Gratitude in LA. Kale, kelp and avocado in a peanut dressing just sounded so appealing. I think anything you put peanut butter on tastes good. So as soon as I finished my bodega salad ingredients, I quickly moved on to this.
Kelp noodles are seaweed and they have, like, no calories and a satisfying crunch and pop. Their crunchiness pairs well with the ruggedness of the kale and both are made more appealing by the creamy peanut miso dressing. To make this salad a cinch to throw together throughout the week, prep
all your ingredients for easy access. Wash and de-stem all your kale
and place it in a large ziploc bag in the fridge. Make the whole amount
of dressing and store it in a mason jar in the fridge, using only as
much as you need for each serving. Wash all of your kelp noodles, drain
them and then submerged them in fresh water in a covered bowl, storing
them in the fridge. Now you have easy access to a healthy salad for
lunch or dinner. Hey, I even ate this as a late breakfast on Saturday.
RECIPE (adapted from Blogilates.com http://www.blogilates.com/recipe-index/healthy-main-dishes/low-carb-low-cal-peanut-miso-kelp-noodles)
Makes 4 servings
1 package kelp noodles (Vitacost.com)
1 tablespoon miso paste
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1/2 cup water
1 ripe avocado, diced
4 leaves kale, de-stemmed and ripped into bite-sized pieces
Pinch of coarse salt (optional)
Freshly ground black pepper (optional)
1. If you haven't already done so, drain the kelp noodles and rinse them in a bowl of water. Cut them with scissors into bite-sized lengths.
2. With a fork, whisk the miso paste, peanut butter, sesame oil, and water in a bowl, making sure to mash the peanut butter while whisking to break it up into a smooth creamy consistency. Set this dressing aside.
4. Drain the noodles fully and add them to a mixing bowl with the kale.
5. Add the dressing to the noodles and kale, tossing to create a creamy, even coating. Sprinkle salt and pepper to taste, then add in the avocado chunks and toss again gently before serving.
Looks good. Does the Miso paste act like vinegar?
ReplyDeleteThanks! This dressing is more like a peanut sauce. I was actually gonna add some acid like lime or rice vinegar the next time I make it. But tonight, I'm going to make a miso soup with these ingredients...will add tofu, mushrooms and scallions.
ReplyDeleteOh, and maybe you can substitute raw brussels sprouts for the kale if you don't like kale. Or maybe chard.
ReplyDeleteThis looks great. I've just started getting into kale, it's not as common an ingredient here in Ireland.
ReplyDeleteHi canalcook! Greetings from Brooklyn! I just recently starting using it. It's quite a rough tough green but it's great when you're looking to feel healthy. I hope to see Ireland one day!
ReplyDeleteHi
ReplyDeleteNice looking dish. Haven't used kelp noodles before; will seek them out.
A great venue for kale is caldo verde, finely julienned leaves cooked quickly in an onion/potato-based broth, flavored with chorizo; a squeeze of lemon juice adds zest. It's a staple for cold rainy winter days here in Seattle.
Cheers and happy cooking! - Jim
Jim, that sounds REALLY good! I love chorizo and I can imagine kale goes really well with it. I'll have to add this to my recipe queue! Thanks for stopping by Brooklyn Salt!
ReplyDelete