Tuscan Kale Salad with Steamed Cod
  • 1bunch Tuscan (lacinato) kalewashed and dried
  • 3ounces young pea greens (aka pea shoots), or daikon or bean sprouts
  • 3 baby cucumberscut into ¼-inch slices
  • 1/2bunch small rainbow radishes (or red radishes)
  • 3 1/2tablespoons flaxseed oil
  • 2tablespoons mellow white miso
  • 2 1/4tablespoons fresh lemon juice
  • 1teaspoon grated lemon zest
  • 1/2teaspoon Aleppo pepper or hot paprika
  • 1/4teaspoon freshly ground black pepper
  • 44-ounce fillets cod or other white fish
  1. Remove and discard tough stems from kale. Cut leaves crosswise into ¼-inch strips. Place in a large bowl with pea greens or sprouts, plus cucumbers.
  2. Blanch radishes in a pot of boiling water for about 20 seconds; drain and refresh under cold water. Dry; quarter lengthwise. Add to bowl.
  3. Whisk together oil, miso, lemon juice and zest, Aleppo pepper or paprika, and black pepper until emulsified. Add to salad and toss thoroughly.
  4. Steam fish fillets over boiling water for about 4 minutes, or until opaque. Divide greens among four plates, forming high mounds. Place a steamed fish fillet alongside each. Drizzle any remaining dressing over fillets, and serve at once.
Recipe Notes
Nutrition Facts
Tuscan Kale Salad with Steamed Cod
Amount Per Serving
Calories 282 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 20mg 7%
Sodium 756mg 32%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 282 cal, 12g fat (3g mono, 8g poly, 1g sat), 20mg chol, 17g protein, 26g carb, 5g fiber, 756mg sodium