Kale Salad with Edamame Roasted Cashews and Miso Dressing recipes

Ingredients

• 1 bunch curly kale (You can also use lacinato kale if you prefer.), stems and center rib removed and coarsely chopped
• ½ cup shelled edamame (Yes, you can use frozen. Just run the beans under warm water for about 20 seconds to thaw.)
• ½ cup grated carrots
• ¼ of a medium red onion, very thinly sliced
• 1 small red bell pepper, diced
• ½ ripe avocado, diced (I like to use a whole avocado, but I’m partial to avocado. You do you.)
• ¼ cup roasted cashews, chopped
• 1 tablespoon plus 1 teaspoon mellow white miso
• 1 clove garlic, pressed or finely grated
• 2 tablespoons fresh lime juice
• 2 teaspoons unseasoned rice vinegar
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Sriracha

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