Kale and Avocado Salad with Turmeric Dressing
Wholesome yet delicious this salad contains a handful of superfood ingredients in one bowl. So be sure you are getting it all; beauty/flavour and brains.
Ingredients:
Serves 2
100gr kale (no stalks)
a good pinch of Maldon or any other flaky salt
1 ripe avocado, cut in small chunks
2 Tbsp. tasted sesame seeds
For the Turmeric-Tahini Dressing :
1/4 cup Tahini
1 Tbsp. Apple cider vinegar
1 lime, juiced
1 Tbsp. Tamari sauce
1 Tsp. freshly grated turmeric or same amount of ground turmeric
1/2 Tsp. fresh grated ginger
1 small garlic clove, finely grated (I use the microplane for this and the ginger and turmeric)
1/2 Tsp. maple syrup
2-3 Tbsp. water
Freshly ground pepper to taste
Method:
In a medium bowl add kale cut into bite size pieces and salt. Using your hands squeeze and rub the kale for a couple of minutes until feels softer and more juicy. This will make the dressing cling better and will be easier to chew. Mix in avocado and 1 or two Tbsp. of dressing, mixing carefully with your hands. Sprinkle sesame seeds over the top and serve with more dressing alongside.
To make the dressing:
In a glass jar with lid mix all ingredients and shake until emulsified. Taste and add more water or a pinch salt if needed. Kept in the fridge this dressing will easily last a week.
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Sautéed Garlicky Kale
The perfect winter side dish, takes minutes to make and it's flavour matches with any main, from a hearty stew, Shepherd's pie, baked pasta or even pizza! . Only a few ingredients but the red wine vinegar finishes it perfectly enhancing every flavour.
Ingredients:
Serves 2
100gr kale, no stalks
2 Tbsp. Olive oil
2 medium size garlic cloves, sliced finely
1 good pinch dry chilli flakes
2-3 Tbsp. water
1 Tbsp. red wine vinegar
Salt and freshly cracked pepper to taste
Method:
In a medium pan add oil, sliced garlic and chilli flakes, turn the heat on to medium and cook until garlic is slightly golden. Add kale, sauté for a few seconds and add water. Cover with a lid to fit the pan, turn the heat to low and cook for 2 minutes or until kale is tender. Season and with the lid off add red wine vinegar. Cook for a few seconds and serve straight away.