Kale Salad with Radishes and Coconut Dressing
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
Recipe by John Smith, corporate executive chef of American Bistro.
Ingredients
- Kale - 1.8 oz
- Avocado - 1.8 oz
- Radish - 1.1 oz
- Edamame Beans - 0.5 oz
- Cucumbers - 1.1 oz
- Carrot - 0.7 oz
- Cress salad - 0.2 oz
- Olive Oil - 0 fl oz
- Lime - 1 piece
- Salt - 0 oz
- Coconut Milk - 3 fl oz
- Malt Vinegar - 0 fl oz
- Lemongrass - 0.2 oz
- Grated Ginger Root - 0.2 oz
Step by Step guide
Step 1
Tear the kale leaves by hand, remove the stems, and gently massage them.
Step 2
Slice the radishes, carrots, and cucumber into thin rounds and add them to the kale.
Step 3
In a separate bowl, mix the coconut puree (thawed if frozen), squeeze in the juice of a lime, add vinegar, and season with salt to taste.
Step 4
Cut the ginger into thin strips, chop and crush the lemongrass. Add to the coconut puree. Let it steep for 10 minutes, then strain through a sieve.
Step 5
Drizzle the salad with olive oil, add the coconut dressing, toss to combine, and serve.
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