Miso kale Caesar salad


Recipe courtesy of Candice Kumai
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2


  • 1/4 cup tahini paste (ground sesame seed paste)
  • 1/4 cup organic red or white miso paste
  • 1/4 cup rice vinegar
  • 1 teaspoon honey or maple syrup
  • 3 tablespoons Nature’s Intent Organic Apple Cider Vinegar


  • 1 large bunch finely chopped curly kale, destemmed
  • 1/2 cup (about 1 ear) raw white corn, shaved off cob
  • 2 cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons
  • 2 ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes
  • 2 tablespoons baked hemp seeds

Optional toppings:

  • 8 ounces wild salmon, grilled
  • 8 ounces organic tofu, grilled and cubed


To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.

Add kale, corn and daikon radish. Toss well to coat with dressing.

Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

Nature's Intent