The Ultimate Kale Salad
Still stuffing kale into a smoothie and trying to mask the taste? This one’s for you.
I know, calling this ‘The Ultimate Kale Salad’ might seem like a lot. But it really is my ultimate salad. It’s also the salad that has converted many a kale-skeptic in my life and helped them realise just how delicious it can be. Over the past few years Kale has become synonymous with health (fair enough) and as a result it’s treated as one of those foods you just have to endure. Well, no longer.
Instead of shoving it in a smoothie with a million ingredients in an attempt to ‘mask’ the taste, let it shine! I don’t want you to endure it, I want you to enjoy it. Team Kale.
Honestly, it’s all about how you treat your leafy green pal. It’s tough on the outside but a big softie at heart, kale wants to get to know you, up close and personal. Kale wants to be loved! Specifically? Kale wants you to give them a massage. I know, I know, you just met, but bear with me. Massaging breaks down the bitter compounds and makes a tough and hardy leaf soft and tender. Game changer. If only it could return the favour…
This salad has a bit of everything - complex carbs, healthy fats, protein, leafy greens. Full of great stuff for your body but tasty, warm and filling to boot. A hearty all-season salad if you will. Next time you see someone in the break room with a sad, limp bowl of lettuce and not much else, be glad that’s not you. And then share the gospel.
The Ultimate Kale Salad
ingredients:
- 1 medium sweet potato
- 1 pack of firm tofu (250-300 grams)
- 1 pack of curly kale or 3-4 large handfuls, washed and patted dry.
- 1 avocado
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tbsp cornflour
- 2 tbsp balsamic vinegar (plus extra to serve)
- 1 tsp maple syrup
- 2 garlic cloves
- 2 tbsp toasted pine nuts
- salt & pepper to season
instructions:
How to cook The Ultimate Kale Salad
- Preheat oven to 200°C (390°F) or 180°C or 350°F for fan ovens.
- Cube the sweet potato, leaving the skin on.
- Place the cubed potato in a mixing bowl and toss with 1tbsp of olive oil, 1/2 tsp of the onion and garlic powder and a little salt and pepper.
- When evenly coated, place on a baking tray and set aside while you prepare the tofu.
- Rip the block of tofu apart with your hands until you have bite size pieces, around the size you'd expect pieces of chicken to be in a dish.
- Using the bowl you just tossed the sweet potato in, toss with 1 tbsp of olive oil, and 1 tbsp soy sauce until coated.
- Once the tofu is coated, add in 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/2 tsp paprika. Toss again until well seasoned and then finally add in the cornflour and toss until each tofu bite is evenly coated.
- Place the tofu pieces on another baking tray and add both to the oven for 30 minutes or until the sweet potato is fully cooked and the tofu is crispy, flipping half way through the cooking time.
- Whilst the sweet potato and tofu are cooking, take the kale and remove any of the tough stem which is bitter and tough to chew.
- Depending on how you bought it, if your kale is not already in bite size pieces, tear or chop it into a manageable size.
- Add the kale to the same mixing bowl you used to toss the sweet potato and tofu.
- Add in the flesh of the avocado, 2 crushed garlic cloves, 2 tbsp balsamic vinegar and 1 tsp maple syrup, massaging the kale thoroughly until the avocado is smashed and becomes a dressing (a little messy but worth it!)
- You will feel the tough kale soften as you go and massaging helps to break down the bitter compounds. There is a sweet spot to be found here. Too much massaging and your kale can become a little mushy, but to break down all of those bitter compounds don't be afraid to get up close and personal until you feel the leaves soften.
- Once the potatoes and tofu are cooked, add them to the coated kale leaves, season with salt and pepper and toss to combine.
- Top with pine nuts, sea salt and black pepper and some more balsamic vinegar to serve.
NOTES:
Wrap the tofu in a clean kitchen towel and place on a chopping board. Place a heavy object like a cast iron pan or some cookbooks on top of the wrapped tofu and leave there until a lot of the water has left the tofu block and gone into the kitchen towel. Repeat if necessary until the required firmness is achieved.
