Kale Salad with Miso and Pistachios

Here’s a recipe to help you get in your daily greens:


  • 1 1/2 pounds kale—stems discarded and leaves thinly sliced (I use baby kale)
  • 3 tablespoons fresh lemon juice
  • Kosher salt
  • 2 tablespoons apple cider vinegar (Bragg is good)
  • 2 tablespoons sesame seeds
  • 1 tablespoon white miso (available at New Seasons or Fred Meyer)
  • 1 teaspoon brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/4 cup unsalted roasted pistachios, chopped


  1. In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.
  2. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and pistachios on top and serve.

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Bill Pec is a personal trainer located in Portland, Oregon.  He offers one-on-one exclusive personal training out of his fully equipped studio.