Ingredients
For the salad:
- 1 bunch of Tuscan kale, curly kale or mixed variety, stem removed and torn into bite-sized pieces (250-300 g bunch, 150 g leaves)
- 1 tablespoon olive oil, to massage the leaves
- Sea salt, to taste
- 1/3 cup unsweetened coconut flakes, lightly toasted (15 g)
- 2 oranges, peeled and segmented (such as valencia, navel or cara cara)
- 1 small red onion, halved and thinly sliced
- 200 g smoked tofu, diced (such as sesame-almond smoked tofu)
- 2 tablespoons toasted sesame seeds
For the dressing:
- Juice from the sectioned oranges (4 tablespoons or more)
- 2 teaspoons roasted sesame oil
- 2 teaspoons pure maple syrup
- 2 tablespoons unseasoned rice wine vinegar (Japanese)
- Sea salt and freshly ground pepper, to taste
Instructions
- Add the kale to a large salad bowl and drizzle with the olive oil and and add a pinch of salt. Use your hands to massage the kale and break down its texture a bit until the kale starts to soften and wilt, 3-5 minutes. Set aside.
- Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small plate.
- Using a paring knife, remove the peel and white pith from the oranges (being careful not to remove too much flesh). Segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the sesame oil, maple syrup and rice wine vinegar to the bowl with the orange juice. Season with salt and pepper to taste, and whisk to combine.
- Pour the dressing over the kale and toss until evenly coated. Add the orange, red onion, smoked tofu, coconut and sesame seeds and toss again.
- Serve and enjoy!
Nutrition
Notes
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