Servings: 2 Servings
Blanched Kale Salad with Sesame Dressing, Figs, and Avocado
A nutrient-dense blanched kale salad with hard-boiled egg, cashews, figs, and avocado makes for a lovely light vegetarian meal.
Ingredients
- 1 head curly kale
- 1 tablespoon sesame oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon liquid aminos*
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh ginger peeled and grated
- 8 dried figs chopped
- ½ avocado peeled and diced
- ¼ cup roasted cashews
- 2 hardboiled eggs peeled and chopped
- Sesame seeds for garnish
Instructions
- Rinse the kale leaves, remove the stems and give the leaves a rough chop.
- Place the leaves in a steamer on the stove and steam for 2 to 3 minutes, just until wilted, but still slightly crunchy. Immediately remove from heat and transfer to an ice bath until cold. Strain the leaves into a colander, pat dry, and set aside or refrigerate until ready to use.
- In a small bowl, whisk together the sesame oil, lemon juice, liquid aminos, maple syrup, and ginger with a fork until well combined.
- Add the kale and remaining ingredients to a serving bowl and pour the sesame dressing over it. Toss everything together and serve with sesame seeds on top.
Nutrition
Serving: 1of 2, Calories: 407kcal, Carbohydrates: 37g, Protein: 12g, Fat: 26g, Fiber: 9g, Sugar: 21g