Chopped Salad with a Ginger Ponzu Style Dressing

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).

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