This is a two-for-one recipe — two tasty and simple recipes using nutrient-packed ingredients to make one delicious salad. First, make the Orange Miso Dressing for a savory and slightly sweet dressing that you’ll want for days to come (hint: double the batch!). Second, assemble fennel, orange, kale, and avocado, before drizzling with the dressing. Finally, top with sweet cranberries and crunchy almonds for a refreshing and satisfying dish!
1tbsporganic tamari (reduced-sodium or coconut aminos)
ground black pepper (optional, to taste)
Salad
1large fennel bulb (sliced thinly on mandolin or manually)
1large orange (peeled and flesh sections separated and cut into quarters so you have 1-inch size pieces)
1cuporganic kale (sliced thinly, or organic spinach)
1large avocado (pitted and cut into ¾-inch cubes)
2tbspdried cranberries (unsulfured)
2tbspraw almond slivers
¼cupgreen onion (sliced)
Directions
1
Make the dressing: Either add all of the dressing ingredients to a blender and blend until smooth or add to a small bowl and whisk until the tahini and miso are completely dissolved.
2
Add the fennel, orange, kale, and avocado to a large bowl. Gently stir.
3
Top with the miso orange dressing.
4
Stir in the cranberries, slivered almonds and green onion.
5
Add fresh ground black pepper to taste, if desired.
Chef's Notes
Substitutions Use lemon juice in place of orange juice.
Use ¼ teaspoon of garlic powder and ginger powder in place of fresh garlic and ginger.
Instead of kale use your favorite leafy greens.
In place of cranberries, try dried apricots or raisins.
Nut-free Use pumpkin seeds or sesame seeds in place of almonds (other great sources of healthy plant-based fats!).
Prep ahead Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Orange Miso Dressing
¼cuporange juice, freshly squeezed (plus 2 Tbsps)
1tbsporganic miso (mellow yellow or chickpea)
1tsptahini
1tspfresh ginger (minced)
1tspfresh garlic (minced)
1tbsporganic tamari (reduced-sodium or coconut aminos)
ground black pepper (optional, to taste)
Salad
1large fennel bulb (sliced thinly on mandolin or manually)
1large orange (peeled and flesh sections separated and cut into quarters so you have 1-inch size pieces)
1cuporganic kale (sliced thinly, or organic spinach)
1large avocado (pitted and cut into ¾-inch cubes)
2tbspdried cranberries (unsulfured)
2tbspraw almond slivers
¼cupgreen onion (sliced)
Directions
1
Make the dressing: Either add all of the dressing ingredients to a blender and blend until smooth or add to a small bowl and whisk until the tahini and miso are completely dissolved.
2
Add the fennel, orange, kale, and avocado to a large bowl. Gently stir.
3
Top with the miso orange dressing.
4
Stir in the cranberries, slivered almonds and green onion.
5
Add fresh ground black pepper to taste, if desired.
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