Have you massaged kale before? This is a great recipe using massaged kale with an umami chickpea miso dressing and creamy almond nut butter. This green salad is perfect for a light lunch or as a side salad.
- Wash and separate the kale from the stalk. Place the leafy part in a bowl, drizzle the lemon juice and olive oil and massage the kale to soften the leaves.
- Wash and slice the apple in half and discard the core. Use a mandolin and slice the apple straight into the bowl.
- To make the dressing, add all the ingredients into a bowl and mix well. Add water to loosen the dressing. Drizzle the dressing into the salad bowl.
- Add the quinoa trio and mix until it's combined. Serve as a starter or as a light main.