→ 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