Blanched Kale Salad with Sesame Dressing, Figs, and Avocado

Name: Blanched Kale Salad with Sesame Dressing, Figs, and Avocado
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 2
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

Recipe GLPRd05c83659fc5d8

Salad

9 min

608 cal

Servings: 2

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

The 9-minute claim needs a caveat: blanching kale properly takes 2–3 minutes plus cooling time, making the real prep closer to 15 minutes. Ingredient availability is solid at Charlotte chains, though fresh figs are seasonal (September through November locally, scarce otherwise) and liquid aminos requires a second stop at most stores—Harris Teeter or Kroger carry it, but ALDI and Food Lion often do not. Cost per serving runs $4–5 for a light lunch, driven by the avocado, cashews, and sesame oil; it's not cheap. The dish is fresh and quick once you commit the time, but it doesn't reheat and won't sustain a family dinner, making it best as an elegant two-person lunch or a single generous salad.