At the end of the summer, I sowed seeds of Kale, Rocket and Spinach. They grew so well and we have been eating them for months. Actually we can hardly keep up eating especially Kale. So I cooked a very large bowlful of Kale and made this ‘Ae-mono (Japanese style salad). ‘Goma-ae’ sauce is usually made with Soy Sauce but I used Miso for this dish. It was a discovery for me that Sweet Miso Sauce and Avocado are yummy together.


4 Servings


Kale 300 to 400g *Spinach is also nice for this dish
Avocado 1 *cut into small pieces
Toasted Sesame Seeds 2 to 3 tablespoons *ground
White Miso 1 tablespoon
Sugar 1 tablespoon
Mirin 1 tablespoon
Soy Sauce 1 to 2 teaspoons *depends on the saltiness of Miso

  1. Toast Sesame Seeds and grind until aromatic. Add Miso, Sugar, Mirin and Soy Sauce and mix well to make sauce.

  2. Trim centre stems from Kale, tear into small bite size pieces.

  3. Cook Kale in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.

  4. Mix with the sauce, add Avocado and combine well.