Kale Salad

with Spicy Miso Dressing

Inspired by my favorite noodle house, this salad checks all the flavor boxes: savory, sweet, crunchy, creamy, and umami.

MAKES 4 servings • SERVING SIZE 1 serving

12 cups chopped kale, stems removed, divided

2 tsp olive oil

1 avocado, diced

⅓ cup golden raisins

FOR THE DRESSING

2 tbsp canola oil

1 tsp sesame oil

1 tbsp rice vinegar

1 tsp Dijon mustard

1 tsp reduced-sodium soy sauce or gluten-free tamari

2 tsp white miso

1 tsp agave nectar or maple syrup

½ tsp freshly grated ginger

1. Set the air fryer temp to 370°F.

2. In a large bowl, combine 4 cups of kale and the olive oil.

3. Place the kale in the fryer basket and cook for 2 minutes.

4. To make the dressing, in the same large bowl (leaving the olive oil in it), whisk together the ingredients.

5. Transfer the cooked kale to the dressing bowl. Add the avocado, raisins, and the remaining 8 cups of raw kale. Toss well to coat. Serve immediately.