Recipe: Purple Kale Salad with Miso Dressing

Vegan Friendly Lunch or Dinner Recipe for Vibrant Health & Antioxidant Boost

Why Purple Kale?

Move over green kale, purple kale is here to steal the spotlight! This vibrant, nutrient-packed variety isn’t just a feast for the eyes; it’s a powerhouse of antioxidants, vitamins, and anti-inflammatory benefits. Purple kale gets its stunning hue from anthocyanins, the same compounds found in blueberries and red cabbage, which are known to:

✅ Fight inflammation – Anthocyanins help reduce chronic inflammation, supporting joint health and overall vitality.

✅ Boost brain health – Studies suggest these antioxidants may improve cognitive function and protect against age-related decline.

✅ Support heart health – Purple kale is rich in vitamin K and fibre, which promote cardiovascular wellness.

✅ Enhance detoxification – Its deep colour signals high levels of antioxidants, which help your body flush out toxins.

✅ Strengthen immunity – Packed with vitamin C and beta-carotene, purple kale gives your immune system a natural boost.

When massaged, purple kale becomes tender and slightly sweet, making it the perfect base for this salad. Paired with a creamy almond miso dressing, this dish is as delicious as it is nutritious.

Purple Kale Salad with Miso Dressing

Serves: 2 Prep Time: 10 minutes Total Time: 20 minutes

Ingredients

For the Salad:

3 handfuls of purple kale leaves, stems removed. (I just tear the leaves off the stems )

1/8 tsp of Sea salt

1 handful of organic edamame beans ( I use from frozen so they are quick to prepare)

1 Large carrot (grated )

½ Spring Onions (thinly sliced )

Handful of roasted peanuts and pumpkin seeds

1 Avocado

For the Almond Miso Dressing:

2 tbsp organic almond butter (for plant-based protein)

2 tbsp white miso paste (for probiotics and umami)

1 tbsp apple cider vinegar (for digestion and tang)

2 tbsp olive oil (for heart-healthy fats)

1-2 tbsp filtered water (to thin as needed)

1 tsp fresh ginger, grated (for anti-inflammatory benefits)

1/8 tsp of Sea salt

Wash the kale leaves thoroughly and pat them dry using clean kitchen paper to remove as much of the water as possible. Pick a large serving bowl and pop the kale in. Add the salt and with clean hands, massage the kale leaves for 2-3 minutes, until they soften and wilt. This step is crucial as it breaks down the fibres, making the kale easier to digest and more enjoyable to eat. Just avoid over-massaging it, you don’t want soggy kale! Add all the other salad ingredients except for the spring onions, roasted seeds and nuts.

To make the Almond Miso Dressing, in a small bowl, whisk together the almond butter, miso paste, apple cider vinegar, grated ginger and oil until smooth. Add water, 1 tbsp at a time, until the dressing reaches your desired consistency. Drizzle half the dressing over the salad and combine well. Leave for 10 minutes. Then divide the salad between two plates and drizzle with the remaining dressing, adding the springs onions, seeds and nuts.

Add half an avocado to each plate and serve. Enjoy! ❤️

A Tip

You can roast your own nuts and seeds by putting a single layer of blanched peanuts and pumpkin seeds on a roasting tray and popping in the oven on 180 degrees ( 350 Fahrenheit) for 10-20 minutes until golden and fragrant. Keep an eye on them so they don’t burn and leave to cool completely before using so they’re nice and crunchy!

This is a recipe I have updated from the Keto Green 16 book ( of which I am a huge fan) If you’re interested in finding out more about the Keto Green style of eating and how it can help manage inflammation and hormone changes as women age, you can find a link to the book here: https://uk.bookshop.org/a/13310/9781529410600