Kale Salad Bowl with Ginger Dressing
Ingredients
- 1 bunch kale
- 1 boca spicy chik’n patty
- 2 medium beets
- 1 medium cucumber
Dressing components
- 1 small avocado, pit removed and scooped out of skin
- 1 tablespoon nutritional yeast
- 1/4 cup fresh cilantro, packed
- 1 spring onion, roughly chopped
- 2 cloves garlic
- 1 inch fresh ginger
- 1 tablespoon yellow mustard
- 2 teaspoons maple syrup
- juice of 1 lime
- zest of 1 lime (optional)
- salt to taste
- 3/4 cup water
Preparation
Massage the kale with a few tablespoons of the dressing to soften it.
Dice the boca spicy chik’n patty into small pieces.
Roast the beets until tender, about 45 minutes at 200°C
Slice the cucumber into thin pieces.
Assemble the salad by combining kale, diced patty, roasted beets, and cucumber in a bowl, then add the dressing.
Dressing
Add all dressing ingredients in the order listed to a blender or food processor.
Blend on high speed until completely smooth.
If too thick, adjust by adding water 2 tablespoons at a time and blend again.
Pour the dressing into a resealable container and refrigerate to cool before using; it keeps for 4 days.
