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Emerald Kale Salad

Sylvia Fountaine | Feasting at Home Blog
  • 15 minutes
  • Serves 2 to 3

INGREDIENTS

1

Garlic clove, fat

1 tsp

Ginger, fresh

1/2

Orange, orange zest- of

1 pinch

Salt and pepper

1 tsp

Sesame seeds, toasted

2 tsp

Olive oil

1 tbsp

Rice wine vinegar, seasoned

2 tsp

Sesame oil, toasted

6-8 ounces Kale- lacinato or tuscan, chopped small

Optional additions - ¼ cup sliced scallions, 1 sliced avocado, ½ cup edamame beans, 2 tablespoons pumpkin seeds, hot seared tofu cubes.

2 teaspoons soy sauce or Braggs GF Liquid Amino Acids