Women's Health Australia

HOW TO SCORE 10 A DAY

3 SERVES OF FRUIT & VEG

MISO KALE SALAD AND SALMON

Eating your greens should be a pleasure, not a punishment. This flavoursome recipe delivers in droves.

THE CHEF

Judy Joo is a Korean-American chef, restaurateur, and host of TV show Korean Food Made Simple.

SERVES 4

Juice of ½ lemon
170g kale, shredded, stems removed
60g baby spinach
2 tbs flaked almonds
1 tbs toasted pine nuts
1 tbs toasted pumpkin seeds
1 tbs grated Parmesan
4 salmon fillets, chilli-glazed
Spring onion salad
1 tbs Korean yuja pickles

FOR THE DRESSING

2 tbs finely sliced shallots
3 tbs soy sauce
1 tbs white miso
2 tbs rice wine vinegar
1 tsp white sugar
½ tsp English mustard
1½ tbs roasted sesame oil
1½ tbs vegetable oil
Black pepper, cracked

Naked kale can be bland and dry, so dress it up. Whisk shallots together with the rest of the dressing ingredients. Members

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