Gourmet Salad with All-Flavour Dressing

Gourmet Salad with All-Flavour Dressing

Cook Time: 1 hour
Total Time: 1 hour


  • 1 bunch Kale
  • 1 cup Quinoa*
  • 1/2 canned Chickpeas
  • 3 mini Sweet peppers
  • 1/4 Long English cucumber
  • 2 stalks Celeries
  • 1/2 pack Smoked Tofu or Miso-grilled salmon**
  • Topping - pumpkin seeds, toasted pecans, pine nuts
  • Salt
  • Olive oil

Miso-grilled Salmon

  • 1 fillet Salmon
  • 1 Tbsp Ginger Miso


  • 1 Tbsp Tomato Koji (or Shio Koji, white Miso) - Salty
  • 1 Tbsp Kimchi juice (or lemon juice) - Sour
  • 1 tsp Olive oil (or avocado oil) - Bitter
  • 1 tsp Yuzu jam (or any citrus jam)*** - Sweet
  • 1 tsp Maple syrup - Sweet
  • 1 tsp Balsamic vinegar (or apple cider vinegar, rice vinegar) - Sour, Sweet


  1. Preheat the oven at 350 F degree.
  2. Boil water and cook quinoa. Let it cool.
  3. Massage kale with a pinch of salt and olive oil until the color gets darker. It takes a few minutes.
  4. Toast pecans in the oven for 10 minutes. If you are using salmon, bake it here together.
  5. Chop / slice all the vegetables and combine with kale, chickpeas, and quinoa. If canned chickpeas are on the hard side, you can add them to the pot of cooking quinoa toward the end.
  6. Combine all the ingredients for dressing and set aside.
  7. On your plate, assemble the mixed vegetables and place your choice of protein on top. Put all the toppings and drizzle the dressing.


* I like using tri-color quinoa as it's more flavourful and nutritious.
** For salmon, marinate it with Ginger Miso for a few hours in the fridge before baking it. You can also steam or pan-fry it if you prefer.
*** You can substitute more maple syrup for jam.