I learned this recipe from Pearl Davis, the chef at Thai Spices in Sedona, AZ. It’s my favorite kale dish. I like Lacinato/dinosaur kale for this salad. The purpose of blanching the kale is to break down the oxalic acid in it, which can interfere with digestion and calcium absorption.
1 lb. kale
1/4 cup brown rice miso
3/8 cup olive oil
1 tablespoon lemon juice
1 large avocado, or 2 small
Devein the kale and chop or tear it into 1-inch pieces. Blanch in simmering water (immerse in the water, then lift out immediately with a slotted spoon — it should not cook more than a few seconds, just enough to turn bright green). Drain and cool.
In a small bowl, combine the miso, 2 teaspoons lemon juice, and olive oil.
Chop the avocado and toss with 1 teaspoon lemon juice.
Toss the kale with the dressing, and mix in the avocados gently.