Asian Kale and Charred Veg Salad
When it comes to healthy eating, salads are probably one of the first things you’ll think of. They’re refreshing, super easy to make and can be personalised to your own tastes - the perfect way to eat your fruit and veggies! Thanks to @thenourishedchef, here’s a simple salad recipe with a delicious dressing you’ll be drooling over. 🤤
Preparation time: 20 minutes
Cooking time: 15 minutes
- 1 Large Bunch Curly Kale
- 15ml Lemon Juice
- 15ml Olive Oil
- 1 Bunch Baby Asparagus
- 2 Small Zucchini
- 60ml Tamari or Soy Sauce
- 30ml Rice Vinegar
- 5ml Toasted Sesame Oil
- 5g Red Chilli Flakes
- 2 Tbsp Hemp Seeds
- 40g Peanuts (chopped)
- Wash all fresh produce in a water bath with a dash of vinegar. Allow them to towel dry on a fresh tea towel. Dampen Swags under the tap and wring out the excess water. Transfer veggies into your Swag bag and place in the crisper of your bridge until ready to use.
- Remove large, hard kale stems. Chop leaves into bite sized pieces. Add chopped kale to a large mixing bowl. Top with lemon juice and olive oil. Massage with clean hands for approximately 3 minutes.
- Place a griddle pan over medium heat, chargrill the asparagus and zucchini until crispy and cooked through.
- Combine all dressing ingredients into a small jar and shake well. When ready to serve, assemble all remaining ingredients and toss the dressing through the salad.
Thank you to Clarissa @thenourishedchef for this beautiful recipe!