Serves 2
9 min
Blanched Kale Salad with Sesame Dressing, Figs, and Avocado
Recipe GLPRd05c83659fc5d8
A vibrant, nutrient-packed salad featuring tender blanched kale dressed in a savory-sweet sesame vinaigrette, topped with creamy avocado, chewy figs, hard-boiled eggs, and crunchy roasted cashews. Light, refreshing, and full of contrasting textures.
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Ingredients
1 head curly kale, rinsed and stems removed
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
2 hardboiled eggs, peeled and chopped
½ avocado, peeled and diced
8 dried figs, chopped
¼ cup roasted cashews
Sesame seeds for garnish
Directions
Rinse the kale leaves thoroughly under cool water. Remove and discard the thick center stems from each leaf, then roughly chop the leafy portions into bite-sized pieces.
Bring a pot of water to a boil and fit it with a steamer basket. Place the chopped kale in the steamer and blanch for 2 to 3 minutes, until the leaves are tender and just beginning to wilt but still retain a slight crunch. Immediately transfer the kale to an ice bath to stop the cooking process. Once cooled, drain thoroughly in a colander and gently pat dry with paper towels. Set aside or refrigerate until ready to assemble.
In a small bowl, whisk together the sesame oil, fresh lemon juice, liquid aminos, maple syrup, and grated ginger with a fork until well combined and emulsified.
Transfer the blanched kale to a serving bowl. Add the chopped hard-boiled eggs, diced avocado, chopped dried figs, and roasted cashews. Pour the sesame dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Divide the salad between two serving plates or bowls. Garnish generously with sesame seeds and serve immediately.
