Asian Kale, Shrimp, and Avocado Salad - alive magazine

Ingredients

• 1/2 small shallot, minced
• 1/4 celery rib, minced
• 1 Tbsp (15 mL) lime juice
• 1 1/2 Tbsp (22 mL) rice vinegar
• 1/2 Tbsp (7 mL) low-sodium soy sauce
• 1/2 Tbsp (7 mL) honey or maple syrup
• 1/2 Tbsp (7 mL) grapeseed oil
• 1/2 Tbsp (7 mL) dark sesame oil
• 1 tsp (5 mL) miso paste
• 1/2 tsp (2 mL) grated fresh ginger
• 2 bunches kale
• 1/2 tsp (2 mL) sea salt
• 1 lb (450 g) cooked shrimp, crab, or smoked fish, flaked
• 1 avocado, thinly sliced
• 1 carrot, julienned