Miso Kale Caesar Salad

• 1/4 cup tahini paste
• 1/4 cup organic red or white miso paste
• 1/4 cup rice vinegar
• 1 teaspoon honey or pure maple syrup
• 1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt)
• Kernels shaved from 1 ear raw white corn (about 1/2 cup kernels)
• 1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups)
• 2 avocados, pitted, peeled, and cut into 3/4-inch cubes
• 2 tablespoons gomashio or hemp seeds
• Furikake or nori seaweed (optional)

1. In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
2. To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.

tahini paste, organic red, rice vinegar, honey, lacinato, kernels shaved from, daikon radish, avocados, gomashio, furikake

Taken from www.epicurious.com/recipes/food/views/miso-kale-caesar-salad (may not work)