This salad was inspired by a Hawaiin Ahi Poke bowl that I used to eat in Venice when I was eating fish. I took similar flavors just increased all the non-fish ingredients they used to make it with. Toasting the nuts and seeds adds a nice flavor and makes the salad more filling.
The dressing amount below is probably more than you need so I’d recommend starting with half of the total and then adding and tasting to get your desired amount. However, this dressing is dangerously good so no judgement if you go for the full load.
This salad also would work great in a wrap with some tempeh or tofu added for a more complete meal.
Let me know what you think in the comments!
Asian Kale Salad with Sriracha Maple Syrup Dressing
- 1 bunch kale chopped
- 1 hass avocado sliced
- 1/2 cup almonds slivered and toasted
- 1 tbsp sesame seeds toasted
- 1/4 cup onion diced
- 1/2 cup jalapeno pepper seeded and chopped
- 1/2 tsp toasted sesame oil you can get it at Trader Joe's
- 2 tbsp canola oil
- 1 tsp soy sauce
- 2 tsp sriracha
- 1 tsp maple syrup
Make the dressing by combining the sesame oil, canola oil, soy sauce, sriracha and maple syrup together in a small bowl. Whisk them, blend them or use a fork until they are fully combined.
Place all dry ingredients in a large mixing bowl.
Starting with 1/2 the dressing, pour it over the salad and toss. Serve immediately or refrigerate.