Everyone is always on the hunt for the perfect summer salad. Last Saturday morning, I was having coffee with a friend and saw her mother prepare for lunch. She said, "Does anyone know a good miso dressing recipe??"

I immediately jumped in and started improvising and mixing up all ingredients. I then went home and created the same concoction and the result was bursting with flavor!

Miso Celery Kale Salad

Makes 10

PREP 30 minutes

TOTAL 30 minutes

Ingredients

• 2 Packages of Chopped Kale

• 4 Celery Stocks, finely chopped

• 1 Can Chickpeas

• 1 teaspoon garlic powder

• Paprika

• Dash of Salt

• 2 tbsp Mellow White Miso

• 1/4 cup Rice Vinegar

• 2 tbsp Tahini

• 1 packet of Truvia

• 1/4 cup Water

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup olive oil

• 1 tsp lemon pepper spice

• 1 cubed frozen garlic clove

• Nutritional Yeast

Instructions

1. Preheat oven to 350 degrees.

2. On tray with parchment paper, layer 1 can of chickpeas and season it with garlic powder sweet paprika, and salt.

3. Bake for 30 minutes.

4. In a separate mixing bowl or blender, combine the Miso, cubed garlic, lemon, 1 tsp nutritional yeast, Vinegar, Tahini, Water, lemon pepper and truvia and mix.

5. Once the dressing is mixed, place the kale, and celery into a salad bow and let the salad marinate with the Miso dressing. Add more nutritional yeast, if needed.

6. Once the Chickpeas are ready, add them to the salad bowl and serve!