Kale is easy to grow and has grown too well in my veggie garden. We can hardly keep up eating it. So I blanched a large bowlful of Kale leaves 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 a delicious match.


4 Servings


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