Kale and Soba Salad with Avocado Miso Dressing
While this blog might suggest that my diet consists entirely of splurge-worthy meals and dessert, I actually look at eating as a balancing act. During the week, I practice clean eating with lots of vegetables and minimal meat and carbs and, on weekends, I “cheat,” eating and photographing some truly delectable things. Because the weekend cheats are such a small portion of what I eat, I’m always on the look-out for quick, healthy meals, and this creamy, crunchy and filling Kale and Soba Salad with Avocado Miso Dressing (adapted from A House in the Hills) totally fits the bill. Bonus: it’s delicious when served cold and perfect for hot summer nights.
Ingredients:
1 bunch dino/lacinato kale
1-2 package(s) buckwheat soba noodles
*This is up to you. My boyfriend and I used two packages so we’d have leftovers and had more than enough kale and sauce.
1 avocado
1 garlic clove
1 tablespoon extra virgin olive oil
3 tablespoons white miso
1/2 lime
1/2 cucumber cut into chunks or ribbons
Sesame seeds for garnish (optional)
To Make:
*Follow the instructions on the soba’s packaging to cook the noodles.
*While the noodles are cooking, remove the stems from the kale and cut them into small pieces or ribbons and chop the cucumber.
*In a blender or food processor, combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like).
*When noodles are cooked, drain and rinse with hot water.
*In a large bowl, combine kale, cucumber, noodles and avocado miso dressing.
*Garnish with sesame seeds and serve with a wedge of lime.
*This can be served warm or can be chilled before serving.
Serves 2 with some leftovers
Noms Not Bombs 