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Kale Salad with Miso Vinaigrette and Scallops

By Justin McChesney-Wachs


San Diego, CA, US

 San Diego, CA

Recipe Level

Prep Time

10 Mins

Cook Time

20 Mins




About Recipe

Quick and easy little kale salad that has some wonderful components and big flavors. The miso vinaigrette is full of flavors and is very refreshing. It stands up and pairs perfectly with the bitterness of the kale, and compliments the sweetness of big juicy scallops. The first flavor that hits your palate is the miso, then it finishes with the amazing sweetness and slight acidity of meyer lemon. The toasted quinoa adds a nutty and crunchy element to the dish.



white miso paste

meyer lemon juice

yuzu ponzu

sugar (honey can be substituted)

shallot, finely minced

olive or canola oil

lacinato kale, stems discarded, coarsely chopped

scallops, side muscle removed and thoroughly dried

canola oil + ½ tablespoon butter for frying the scallops

Cooking Procedure


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