Description
An Asian-inspired Emerald Kale Salad with an earthy, sesame ginger dressing, avocado, edamame, scallions, orange zest, sesame seeds and pumpkin seeds. Add seared crispy tofu or shredded chicken and turn it into dinner!
Ingredients
Scale
- 6–8 ounces Lacinato Kale, ribs removed, thinly sliced
- 1 fat garlic clove- finely minced
- 1–2 teaspoons grated fresh ginger
- 2 teaspoons olive oil
- 2 teaspoons toasted sesame oil
- pinch salt and pepper
- 1 teaspoon maple syrup
- 2 teaspoons soy sauce or Braggs GF Liquid Amino Acids
- 1 tablespoon seasoned rice wine vinegar
- 1–2 teaspoons toasted sesame seeds
- orange zest- of 1/2 an orange
- pinch cayenne
- Optional additions – 1/4 cup sliced scallions, 1 sliced avocado, 1/2 cup shelled edamame , 2 tablespoons pumpkin seeds, hot seared tofu cubes.
Instructions
-
- Place kale, both oils, garlic and ginger, salt and pepper in a large bowl. Massage Kale using clean hands rubbing the oil into the leaves for a few minutes.
- Add soy sauce, maple, rice vinegar, sesame seeds, orange zest, pinch cayenne, and any optional additions like seeds or nuts, scallions, and edamame. Toss well. Taste, adjust salt and sweetness to taste. If too strong, a squeeze or orange will help.
- Divide among bowls, Add avocado (seasoning avocado with salt) and optional seared tofu, and sprinkle bowls with scallions and more sesame seeds.
Nutrition
- Serving Size:
- Calories: 442
- Sugar: 3.1 g
- Sodium: 520.6 mg
- Fat: 38.1 g
- Saturated Fat: 5.6 g
- Carbohydrates: 22.2 g
- Fiber: 12.9 g
- Protein: 12.5 g
- Cholesterol: 0 mg