Asian-Inspired Kale Salad Recipe
1 bunch of kale, torn into small pieces and steamed lightly
2 Tablespoons cold pressed (organic if possible) sesame oil
1 Tablespoon soy sauce
Juice of one lemon
1 avocado, sliced
Toasted sesame seeds
Salt and pepper to taste
Tear the kale leaves from the stems and fill a pot with steamer basket. It takes about 3-4 minutes. You don't want to overcook the kale. Add the steamed kale to a large bowl. Squeeze the juice of one lemon over the salad and add the soy sauce and oil. Toss together. Add salt and pepper to taste.
If you are serving right away, add the sliced avocado. If you're saving the salad for later, wait to add the avocado until just before serving. Just before serving, add a small amount of sesame seeds to taste.
You can store this salad and eat it throughout the week for lunch and add fresh avocado each time you eat it.
Kelly Hora, certified acupuncturist with UW Health's Integrative Medicine program, demos how to prepare kale salad and some delicious variations. Simple to prepare, you can keep a bowl and eat it throughout the week for your lunch or as a side dish with dinner. Watch the Video: Kale Salad