Name: Smoked Salmon Salad with Miso Dressing
Yield: 2
Ingredients: 1 organic or cage free egg yolk, fresh as possible; 1 clove garlic, grated (Approximately 1/2 tsp.); 1 Tbsp white miso; 1 Tbsp mirin; 1 1/2 Tbsp rice vinegar; 2 tsp honey; 1/8 tsp black pepper; 3 Tbsp vegetable oil; 2 oz. baby arugula; 1 oz. baby kale; 1 avocado, de-sotone, peeled, cut into cubes; 3 oz. smoked salmon; 2 medium boiled eggs, sliced 1/2” pieces; radish Sprouts, optional; sesame seeds; red pepper flakes

Description

Ingredients

Units Scale

For Miso Dressing

1 organic or cage free egg yolk, fresh as possible
1 clove garlic, grated (Approximately 1/2 tsp.)
1 Tbsp white miso
1 Tbsp mirin
1 1/2 Tbsp rice vinegar
2 tsp honey
1/8 tsp black pepper
3 Tbsp vegetable oil

For Salad

2 oz. baby arugula
1 oz. baby kale
1 avocado, de-sotone, peeled, cut into cubes
3 oz. smoked salmon
2 medium boiled eggs, sliced 1/2” pieces
radish Sprouts, optional
sesame seeds
red pepper flakes

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Instructions

First, let’s make miso dressing. Combine all ingredients for dressing in a mixing bowl and whisk until smooth, set aside.
In a serving plate, gently combine arugula and kale with your hand. Top with cubed avocado here and there and then smoked salmon. I like to tare up salmon pieces so it’s easy to eat with a fork. Place sliced eggs then sprinkle sesame seeds and red pepper flakes right on top.
Serve immediately with miso dressing.