IN SEASON ASIAN KALE SALAD
This salad is packed with so many different fl avours that each bite tastes different. It keeps so well that it’s best to make a big batch for convenience.
Serves 4 as a main or 6 as an appetizer
❤ 1 large head of curly kale (or cavolo nero)
❤ 3–4 tablespoons black truffl e oil ❤ 1 teaspoon pink Himalayan salt (or sea salt) 2 carrots
❤ Half a large cucumber ❤ a sprig each of fresh mint, fl at-leaf parsley and coriander, roughly chopped
❤ 4 spring onions, chopped ❤ freshly squeezed juice of 2 limes ❤ 1 tablespoon Bragg liquid aminos (or substitute)
❤ 3 tablespoons nutritional yeast ❤ 3 tablespoons hemp seeds ❤ 1 avocado, peeled, stoned, and cut into cubes
❤ a spiralizer (optional)
1 Tear the kale leaves into pieces and wash them in a sieve/strainer under cold running water. Pat the leaves dry with paper towels and, once dry, put them in a large salad bowl.
2 Add the black truffl e oil and Himalayan salt to the bowl, then, using your hands, massage the kale until the fi bres soften up and the oil evenly coats the leaves.
3 Next, prepare the carrots and cucumber by slicing them using a spiralizer. Alternatively, slice them very thinly lengthways with a sharp knife.
4 Add the carrots, cucumber, fresh herbs and spring onions to the salad bowl, along with the lime juice.
5 Toss all the ingredients together, then add the liquid aminos, nutritional yeast, hemp seeds and avocado pieces before serving.
From Plant Based Paleo by Jenna Zoe, publisher: Ryland, Peters and Small, photographer: Clare Winfi eld
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