Kale and Peanut SaladKale and Peanut Salad There are so many things I love about writing this blog.  From plotting my next post to photographing each dish, if it’s to do with the Salt of the Hearth then I’m pretty much in my element.

But, I have to say – one of my very favourite things about SOTH is when one of you gets in touch; whether your boyfriend’s parents are coming for dinner and you want help planning the ultimate menu, you have a recipe request or, best of all, you’ve made one of my dishes and loved it – it’s official – I get a tad over-excited about all food-related communication.

So, when my friend Gemma asked me to come up with a recipe based on a Shredded Kale and Peanut Salad from Leon that she just can’t get enough of, I of course willingly obliged.

I’ve bulked up my version with some avocado and – as a twist – opted for a spicy peanut and lime dressing.  If you’re looking for something a bit more substantial, a handful of soba/rice noodles would also work perfectly in this dish.

P.S. if you have a recipe request of your own or there’s something you would like to see more of on SOTH then please do get in touch in the comments box below or email me at saltofthehearth@gmail.com – I’d love to hear from you!

Feeds 2.

200g kale // 1 large avocado; stone removed and sliced // 50g roasted peanuts // 2 tbsp lime juice // 1 tsp tamari (or regular soy sauce) // 1 generous tsp minced ginger // 1 garlic clove; minced // 1 tsp sesame oil // 1 tsp agave (or honey) // 1 red chilli; finely diced // 1 tbsp water // 1 spring onion; finely sliced.

Soften the kale slightly in a frying pan with a touch of olive oil for a minute or so.  Once the kale has cooled down, arrange it with your avocado slices on your serving plate/bowl.

To make the dressing, crush your peanuts until they start to form a coarse paste.  I used a pestle and mortar but it could easily be done in a food processor.  Add the remaining ingredients apart from the spring onion and mix together to form a creamy dressing.  Spoon over the kale and avocado and finish with a scattering of spring onion and any left over chilli.


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