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 and turn it into dinner!
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:15 mins
Total Time:15 mins
Cuisine:Asian, Vegan, Gluten Free adaptable
6-8 ounces Kale- lacinato or tuscan, chopped small
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
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 ½ an orange
Optional additions – ¼ cup sliced scallions, 1 sliced avocado, ½ cup edamame beans, 2 tablespoons pumpkin seeds, hot seared tofu cubes.
Place kale, both oils, garlic and ginger and salt in a large bowl. Massage Kale using clean hands rubbing the oil into the leaves for a few minutes.
Add soy sauce, vinegar, sesame seeds, orange zest and any optional additions like seeds or nuts, scallions, edamame. Toss well. Divide among bowls, Add avocado (seasoning avocado with salt) and optional seared tofu, and sprinkle bowls with scallions and more sesame seeds.