Kale salad with lemon-miso vinaigrette and toasted almonds

Vegetarian, Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 510 Calories/Serving

Ras el hanout spiced nuts add crunch to this bright kale and radicchio salad topped with creamy avocado, roasted baby carrots and tangy bell peppers.


  • ½ cup whole almonds
  • 1 teaspoon ras el hanout
  • 10 baby carrots
  • 1-inch piece ginger
  • 2 tablespoons yellow miso
  • 2 tablespoons rice wine vinegar
  • 1 lemon
  • 1 bunch dino kale
  • 1 bell pepper
  • 1/2 head radicchio
  • 1 avocado



Toast almonds, roast carrots:

Preheat oven to 375°F. Roughly chop almonds. In small bowl, combine almonds, a drizzle of olive oil, a pinch of salt and ras al hanout. Then, toss to coat and transfer to one side of the baking sheet. Trim and wash carrots. In small bowl, drizzle carrots with olive oil and a pinch of salt. Toss to coat and transfer to other side of the baking sheet. Place pan in oven until nuts are lightly golden brown and carrots are tender crisp, 10-12 minutes.


Make dressing, prep kale:

Mince ginger. In small bowl, combine ginger, miso, rice wine vinegar, 2 tablespoons oil and juice of the lemon. Stir until ingredients are well combined. Add a pinch of salt and set aside. Wash kale and destem by grabbing the stalk with one hand and grabbing leaves with your thumb and index finger of your other hand. Slide leaf grabbing hand down the stalk, pulling leaves off. Cut kale into 1-inch strips and place kale in large mixing bowl. Add a pinch of salt and 3 tablespoons of dressing. Use hands to rub dressing into kale, 1 minute.


Prep veggies, make salad:

Peel and deseed pepper. Slice into thin strips. Cut radicchio into 2-3 inch slices. Cut avocado in half lengthwise, remove pit and cut into slices. In large bowl with dressed kale, combine pepper, radicchio, carrots, avocado and remainder of dressing. Toss to coat and salt to taste.


Plate, garnish:

Serve salad in bowl and garnish with toasted nuts.

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