Happy St. Patty's Day! I have something very green for you today.

And a little orange...
And also very healthy, as well.

So, one of my all-time favorite salads is a big chopped kale salad with either:
1. Good olive oil, lemon, salt, and pepper
or
2. Asian-style vinaigrette (like this salad)


I know that raw kale has a bad rap because it can be destructive to your digestive system, but I think every once in a while it's okay to eat. And as long as you don't eat an insanely large portion of it, I think you should be good. Plus, in this salad there are so many other goods in it that you don't need that much kale. I know I'm going to keep eating it for sure...


Growing up, my all-time favorite way to eat carrots was when they were coated in a sticky-sweet glaze. I still think it is the best way, honestly. I recreated a version of it today, using miso paste and honey for a salty-sweet combo. This glaze is addicting... Sweet, sticky, salty, and a little bit earthy. And it's so simple!


I've been really digging miso paste lately. Miso soup with noodles and veggies has been my go-to soup lately, as you can see here. I also like putting some into my hummus and salad dressings.
But I think roasting vegetables with it (like these carrots) is my new favorite way to use it. Trust me, it's SO good.


And these carrots are even better accompanying this salad.
Oh, by the way... this Sesame Orange Ginger salad dressing is my new favorite Asian dressing. I've always struggled with a good balanced dressing using Asian flavors, but I think I finally nailed it with this one. Not to brag or anything...


I love avocados. I think that's a known fact... considering it's in pretty much every breakfast and some dinner/lunch/dessert recipes on here. But adding it to this salad completely transforms the salad from a light vinaigrette based bowl of kale to a creamy, rich, and 10 times more satisfying one. And it's still light and healthy. This might just be the new avocado toast...


You can also amp up the protein and filling-ness of it with chicken, tuna, salmon, eggs, tofu, or any other protein source.





Honey-Miso Glazed Carrots:

• 1 tbs. red miso paste
• 1 tbs. honey
• 1 tsp. soy sauce
• 1 tbs. coconut oil- melted
• 4 carrots- peeled

Preheat the oven to 400º. Whisk all ingredients, besides the carrots, until smooth. Coat the carrots with half of the mixture, and roast on a greased baking sheet for 15 minutes. Take out, brush with the other half of the glaze, and roast for another 5-10 minutes, or until soft.

Dressing + Salad:

• 1/4 cup coconut oil (melted)
• 1 tbs. sesame oil
• 1 orange (juiced)
• 1 lime (juice + zest)
• 1 tbs. rice wine vinegar
• 2 tsp. honey
• 2 tsp. soy sauce
• pinch salt
• 1 garlic clove- crushed
• 1 inch. knob peeled fresh ginger- grated
• 4 cups chopped kale
• 1 large avocado- cubed
• 1 tbs. black sesame seeds
• 2/3 cup shelled edamame
• 1/2 large English cucumber- thinly sliced full-moons

Put all ingredients in a mason jar and shake until mixed completely. Toss with the chopped kale, and massage (I use two forks, but you can also use your hands) until the kale as softened and shrunken in size. Add in the avocado cubes and mash it into the salad so that it coats the kale, but there are still some chunks. Add in the edamame, cucumber, and sesame seeds. Toss and finish with a sprinkle of salt. Serve with the roasted carrots. Top with more sesame seeds, if desired.