Kale, Lentil, & Asparagus Salad with Spiced Miso Dressing


  • 2 cups lacinato kale, cleaned & torn from stem
  • 1 cup lentils, soaked overnight & then steamed
  • 1 cup organic asparagus, lightly steamed & cut into 1-inch pieces
  • 2 TB organic Dijon mustard (we love using Sir Kensington)
  • 2 TB Bragg's liquid aminos
  • 6-7 TB water, depending on thickness desired
  • 1 garlic clove
  • 1 TB Raw Brown Miso
  • 2 dates, soaked for an hour & pit removed
  • 2 TB raw, organic tahini


  1. Steam the lentils and asparagus (in a hurry? Buy organic lentils from Eden's Select and just rinse & serve)
  2. Tear the kale and place in a large bowl, set aside.
  3. In a blender or food processor, place the mustard through tahini- blend until smooth. Add more water if too thick.
  4. Mix the asparagus and lentils with the kale. Dress with half of the dressing - let sit for 10-15 minutes.
  5. Serve when ready! We reserve the rest of the dressing for a second salad or to dip raw cucumber slices in at snack time!
RecipesAshley Pettit