Do you need to brighten up your lunch box? This Asian kale and cucumber salad recipe will definitely make it a little more interesting.
Spicing up salads with some heat is always a good trick to have up your sleeve, especially when it’s still a bit chilly, a little of the hot stuff will warm you up. The dreamy dressing is so fragrant and fresh and it also works really well with cooling cucumber. Don’t worry if you don’t have a spiraliser, slicing up the cucumbers works just as well.
Serves 1
For the salad:
2 big handfuls of kale, shredded
1tbsp olive oil
½ English cucumber, spiralized or sliced
2 spring onions, finely sliced on a diagonal
1 pinch red chilli flakes (optional)
100g cooked chicken, or tempeh, or salmon
For the dressing:
1” piece ginger
1tbsp tamari
1tbsp apple cider vinegar
1tbsp lemon juice
1tbsp maple syrup
1tsp nut butter
1tsp sesame oil
In a bowl massage the kale with olive oil for a couple of minutes until it wilts. Don’t skip this step, massaging kale takes away the bitterness and makes it so much more appetising.
Toss kale with the cucumber, spring onions and if using, the chilli flakes.
For the dressing, blitz all the ingredients together in your blender or a small chopper. Pour on top of the salad and toss everything together once again.
Arrange your protein with the salad and serve immediately.
Tip:
If you are prepping this recipe to take for work or lunch on the go, just carry the dressing in a small container and toss it together with the salad just before you eat it.
