If lettuce, and specifically iceberg, still leave you skittish, then turn instead to our hardy and hearty friend, kale.

Even if you think you’ve grown bored of this vivid dark green, leafy brassica, there’s no denying its versatility, not to mention its powerhouse of nutrition and antioxidants.

So, if it’s been a while, now is the perfect time to get reacquainted with it in this flavorful “Kale and Shoyu Mushroom Salad.”

This quick recipe is from “Aloha Veggies” (Ten Speed Press), of which I received a review copy.

It was written by Hawaii-born recipe developer and photographer, Alana Kysar, who makes her home on Maui.

The cookbook is a collection of more than 100 plant-forward recipes inspired by the agrarian abundance of Hawaii.

Celebrate everything from “Globe Eggplant Katsu,” “Roasted Miso Sweet Potato with Pumpkin Seeds,” and “Tofu Burgers Loco Moco” to “Cabbage Adobo with Butternut Squash and Black Lentils,” “Garlicky Breadfruit Mash,” and “Passion Fruit Chiffon Cake.”

For this kale salad, Kysar uses oyster mushrooms, having been inspired by oyster mushroom tacos she made from a Yotam Ottolenghi cookbook. With their deliciously earthy and faintly briny flavor, I can understand why. But other mushrooms would work well in this preparation, too.

Tear the mushrooms into bite-size pieces, then season with oil, soy sauce, maple syrup, grated garlic, and grated ginger. Place on a sheet pan in a single layer and roast at high heat. The mushrooms will turn crispy, chewy, and tender in parts, and take on a wonderful smokiness.

Thinly slice lacinato kale leaves, then using your fingers, massage with a dressing made with soy sauce, rice vinegar, honey, sugar, ginger, garlic, a touch of white miso, neutral oil, sesame oil, and toasted sesame seeds. This will help soften the leaves.

Add in sliced cucumbers and chopped green onions, and more dressing, if you like. Top with the mushrooms and serve.

This may be a light salad, but it really satisfied and satiates. It is mouthful of garlicky, gingery, and nutty goodness. The crispy mushrooms act almost like croutons. Even better, they boast a meatiness along with a big hit of umami.

If lettuce has let you down lately, designate kale as your pinch hitter instead.

Kale and Shoyu Mushroom Salad

(Serve 4 to 6)

Shoyu Mushrooms (recipe below)

Shoyu Sesame Dressing (recipe below)

Two 8-ounce bunches lacinato (dino) kale, midribs removed and thinly sliced

2 Persian (mini) cucumbers, thinly sliced on a bias

2 green onions, chopped

Make the shoyu mushrooms as directed (recipe below).

While the mushrooms are roasting, make the dressing (recipe below).

In a salad bowl, combine the kale with 1 tablespoon of the dressing. Massage the leaves and the dressing for a minute. Add the cucumbers and green onions and toss with half the dressing. Add more dressing to taste.

Top with shoyu mushrooms and serve immediately.

Shoyu Mushrooms

(Serves 4 to 6)

3 tablespoons neutral oil

3 tablespoons soy sauce (shoyu)

1 1/2 tablespoons maple syrup

2 garlic cloves, finely grated

1/8-inch piece fresh ginger, peeled and finely grated

12 ounces oyster mushrooms, torn into bite-size pieces

Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.

In a medium bowl, whisk together the oil, soy sauce, maple syrup, garlic, and ginger. Toss in the mushrooms and mix well to evenly coat. Pour onto the lined sheet pan and arrange in an even layer to have no mushrooms touch if possible.

Roast until crispy, 25 to 30 minutes. Let cool on the sheet pan for 5 minutes.

Shoyu Sesame Dressing

(Makes about 1/2 cup)

2 tablespoons soy sauce (shoyu)

2 tablespoons rice vinegar

3/4 teaspoon honey

1 1/2 teaspoons sugar

1/8-inch piece fresh ginger, peeled and finely grated

1/2 garlic clove, finely grated

1/8 teaspoon white miso (optional)

2 teaspoons toasted sesame seeds, ground

3 tablespoons neutral oil

1 1/2 teaspoons toasted sesame oil

In a small bowl, whisk together the soy sauce, vinegar, honey, sugar, ginger, garlic, and miso (if using) until the sugar has dissolved. Whisk in the sesame seeds. Stream in the neutral oil and sesame oil and whisk to emulsify.

From “Aloha Veggies” by Alana Kysar

Plus Another Alana Kysar Recipe to Enjoy: Maui-Style Kalbi Short Ribs