Smoked Salmon Salad with Miso Dressing

• porce: 2 servings

Ingredience

1 organic or cage free egg yolk, fresh as possible

1 clove garlic, grated (Approximately 1/2 tsp.)

1 Tbsp white miso

1 Tbsp mirin

1 1/2 Tbsp rice vinegar

2 tsp honey

1/8 tsp black pepper

3 Tbsp vegetable oil

2 oz. baby arugula

1 oz. baby kale

1 avocado, de-sotone, peeled, cut into cubes

3 oz. smoked salmon

2 medium boiled eggs, sliced 1/2” pieces

radish Sprouts, optional

sesame seeds

red pepper flakes

Pokyny

First, let’s make miso dressing. Combine all ingredients for dressing in a mixing bowl and whisk until smooth, set aside.

In a serving plate, gently combine arugula and kale with your hand. Top with cubed avocado here and there and then smoked salmon. I like to tare up salmon pieces so it’s easy to eat with a fork. Place sliced eggs then sprinkle sesame seeds and red pepper flakes right on top.

Serve immediately with miso dressing.