A simple vibrant salad easy to assemble and delicious served on its own as a light lunch or as a side with fish or chicken.

Serves 2
• 30g mixed sea vegetables
• 100g chopped kale
• 1⁄2 avocado
• 1⁄2 tsp garlic salt
• 1tbsp nutritional yeast flakes
• 1 orange, peeled
• 1⁄2 red onion, diced
• 60g Cooked edamame beans

Dressing
• 1tbsp white miso paste
• 1⁄2 tsp. grated root ginger
• 1tbsp honey, maple syrup, xylitol
• 3 tbsp mirin
• Juice of 1 lemon
• 1tbsp sesame oil
• 2tbsp olive oil
• sea salt and freshly ground black pepper

1. Place the kale in a bowl and scatter over the garlic salt and nutritional yeast flakes. Massage into the kale squeezing it gently so that it wilts. Soak the sea vegetables in water according to the packet instructions then drain.
2. Mix all the dressing ingredients together, season to taste and set aside. Drizzle a little of the dressing over the kale salad and mix well. Gently fold in the remaining ingredients.
3. Drizzle over extra dressing just before serving.