- Blend the dressing ingredients together in a mini food processor. You can double the dressing and use it on steamed veggies and salads later in the week. Thin with a little bit of water or veggie broth as needed. (If you do not have a food processor, finely mince the ginger and then whisk ingredients together.)
- Remove the kale leaves from their stems. Layer a few leaves on top of each other at a time, and thinly slice them. Place the kale in a large bowl with a dash of sesame oil and a pinch of salt. Use your hands to massage the kale leaves until they turn bright green and glisten.
- Slice the bottoms off of the brussels sprouts, remove any discolored leaves and slice as thin as you can. You can use a mandoline, or do it by hand. Toss them in with the kale, along with some sliced scallions, sesame seeds, and hemp hearts. Drizzle in a little of the miso ginger dressing, toss well, and set aside.
- Heat a tiny bit of coconut (or sesame) oil in a nonstick skillet. Toss in the spiralized zucchini noodles, and sauté on medium high heat for just a couple of minutes. You want to make sure not to cook them for too long, or else they will start to release water and become soggy.
- Evenly divide the noodles into 2 bowls. Top with the kale and brussel sprout salad, half of a sliced avocado, some additional scallions, sesame seeds, hemp hearts, and a drizzle more of the miso ginger dressing.
Note: If you don’t have a spiralizer, you use a vegetable peeler to get thin, wide “noodles” or you can sub with a noodle of your choice.