Emerald Kale Sesame Salad (Printable Version)
Lacinato kale, sesame-ginger dressing, avocado, and edamame come together for a bold, fresh salad.
# Ingredients:
→ Salad Base
01 -
170–225 grams Lacinato kale, ribs removed and finely sliced
→ Aromatics
02 -
1 large garlic clove, finely minced
03 -
1–2 teaspoons freshly grated ginger
→ Dressing
04 -
2 teaspoons olive oil
05 -
2 teaspoons toasted sesame oil
06 -
Pinch sea salt
07 -
Freshly ground black pepper, to taste
08 -
1 teaspoon pure maple syrup
09 -
2 teaspoons soy sauce or Bragg's gluten-free liquid aminos
10 -
1 tablespoon seasoned rice vinegar
→ Toppings
11 -
1–2 teaspoons toasted sesame seeds
12 -
Zest of 1/2 orange
13 -
Pinch ground cayenne pepper
14 -
Optional: 30 grams sliced scallions
15 -
Optional: 1 ripe avocado, sliced
16 -
Optional: 75 grams shelled edamame
17 -
Optional: 2 tablespoons pumpkin seeds
18 -
Optional: hot seared tofu cubes
# Steps:
01 -
Place sliced kale in a large bowl along with olive oil, toasted sesame oil, minced garlic, grated ginger, sea salt, and black pepper. Massage the kale with clean hands for several minutes to tenderize the leaves.
02 -
Add soy sauce, maple syrup, seasoned rice vinegar, toasted sesame seeds, orange zest, and cayenne to the bowl. Incorporate any optional toppers such as scallions, shelled edamame, and pumpkin seeds. Toss thoroughly to coat the kale evenly.
03 -
Taste and adjust salt or sweetness as desired. If flavor is too strong, drizzle with a squeeze of fresh orange juice.
04 -
Divide the salad between serving bowls. Top with sliced avocado (lightly seasoned with salt), seared tofu if using, and garnish with additional scallions or sesame seeds if desired.
# Notes:
01 -
Massage kale thoroughly to soften its texture and reduce bitterness.
02 -
For added protein, include crispy seared tofu or shredded chicken.