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.
Servings: 2 Servings
Calories: 407kcal
Ingredients
- 1 head curly kale chopped
- 1 Tbsp sesame oil
- 1 Tbsp avocado oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp liquid aminos*
- 1 tsp pure maple syrup
- 1 tsp fresh ginger peeled and grated
- 8 dried figs or fresh figs, chopped
- 1 avocado peeled and diced
- 1/3 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, avocado 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