Download my Autumn Wellness E-book

Chopped Salad with a Ginger Ponzu Style Dressing

The Ginger Ponzu dressing takes this salad to the next level!

Method

First make the dressing by finely grating the garlic, ginger and lemon zest into a small bowl. ( I use a microplane).

Add the lemon juice, mirin, soy and stir.

Then bring a pan of water to the boil, add the kale and blanch for 3 minutes and refresh with cold water.

Then toss all the prepared veg except the avocado together in a large bowl with the sesame seeds add the dressing and toss again.

Serve and top with the toasted peanuts and sliced avocado (I like to squeeze a little lemon, add sea salt and sesame seeds onto my avocado before topping the salad with it).

Ingredients

50g kale (chopped , tough stalk removed)


1/4 Small red cabbage ( finely shredded)


1 Carrot (peeled and grated)


1/4 Savoy Cabbage (finely shtredded)


3 Chestnut mushrooms (finely sliced)


1 medium avocado (peeled and sliced)


2 tsp black sesame seeds


2 tsp white sesame seeds


Dressing -


2 Thumbs ginger (peeled and minced)


1 Clove Garlic minced


1 Lemon Juice and zest


4 tsp Soy sauce


8tsp Mirin sauce


3 tsp Honey


20g Toasted Peanuts


Serves: Serves Two


Dietaries: GF, Vegan

Method

First make the dressing by finely grating the garlic, ginger and lemon zest into a small bowl. ( I use a microplane).

Add the lemon juice, mirin, soy and stir.

Then bring a pan of water to the boil, add the kale and blanch for 3 minutes and refresh with cold water.

Then toss all the prepared veg except the avocado together in a large bowl with the sesame seeds add the dressing and toss again.

Serve and top with the toasted peanuts and sliced avocado (I like to squeeze a little lemon, add sea salt and sesame seeds onto my avocado before topping the salad with it).

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More