Avocado & Sesame Kale Salad

I just recently discovered where to buy kale in Istanbul and have since been making all my favorite kale recipes. From kale chips to salads to sautéed kale, I’m loving this kick. This recipe combines Asian flavors with avocado and kale to make a flavorful and savory side-dish or lunch. It has enough personality to have you not looking for more.

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Kale: contains nearly 20 percent of the RDA of dietary fiber in just one cup, is packed with carotenoids and flavonoids that fight against cancer, is anti-inflammatory with its omega-3 fatty acids content, prevents colon, bladder, breast, prostate, ovarian and gastric cancer, promotes cardiovascular health, is essential for detoxification, strengthens the bones, boosts immunity, lowers blood pressure, promotes a healthy immune system, and contributes to healthy vision.

Kale Salad with Sesame and Avocado

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: salad vegan vegetarian kale sesame soy sauce avocado

Ingredients

For the Salad

  • 5-6 stems kale, chopped
  • 1/2 cup cherry tomatoes, stemmed and halved
  • 1 tbsp sesame seeds
  • 1 scallion, chopped
  • 1/2 avocado

For the Dressing

  • 2 tbsp soy sauce
  • 1 tsp mustard
  • Juice of half a lemon

Instructions

In a small bowl, whisk together the soy sauce, juice of half a lemon and teaspoon of mustard. Massage with clean hands into the cut kale in order to help break down and wilt its toughness. Next, add the remainder of the ingredients, saving the avocado for the end.

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Serve with slivered avocado and enjoy a nutrient-packed, flavorful dish.

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Delicious!

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Bon Appetit!

xo Aylin

Sushi, no rice

 

BUT, you won’t miss it. Nothing cauliflower can’t fix.

A party favorite. A feast for the eyes, a delight to the taste, and a gift for your body.

Sushi (almost 100% raw, vegan, rice-free)

Ingredients:

- 1 cup cauliflower, chopped or food-processed into little pieces

- 1 carrot

- 1 cucumber

- 1 red bell pepper

- 1 avocado

- 2 stalks green onion

- 3 tbsp soy sauce

- 1/2 tbsp shredded ginger

- nori sheets (however many the vegetable output can fit)

Directions:

Fire the pepper while you prepare the rest of the vegetables, making sure to turn it occasionally until it is completely cooked through (blackened).

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Slice the vegetables into even-sized slices.

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When the pepper is done, throw it into a paper bag for a few minutes, allowing it to steam from its own heat. This will make removing the skin a breeze.

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Then chop it like the rest of the vegetables.

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Food process the cauliflower. This will be the “rice”.

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You want to roll the nori with the horizontal lines.

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Begin to layer as such:

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Roll tightly, folding the nori unto itself as you go.

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Wet the edge with a bit of water to help it stick closed.

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Slice carefully.

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So good!!

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Combine the soy sauce with fresh ginger. Then, go for a swim…

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Enjoy!

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Bon Appetit!

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xo Aylin