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SPRING KALE SALAD WITH SWEET MISO DRESSING
EDIBLE COMMUNITIES13Ingredients
20Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 bunches kale (washed)
- 1 cup cherry tomatoes (sliced in half)
- 1 fennel bulb (small, thinly sliced)
- 2 avocados (cubed)
- 2 Tbsp. dulse flakes (for garnish, optional)
- 1 lemon (zested and juiced)
- 2 Tbsp. white miso (or yellow)
- 2 Tbsp. stone ground mustard
- 2 Tbsp. brown rice syrup (or maple)
- 2 Tbsp. nutritional yeast
- black pepper (to taste)
- sea salt (to taste)
- water (Filtered, as necessary)
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