Kale and Romaine Salad with Avocado and Sesame Salt
This Kale and Romaine Salad with Avocado and Sesame Salt is nutritious, satisfying, and easy to make.
Equipment
- skillet
- pestle and mortar
- Mixing Bowl
- serving plate
Ingredients
FOR THE SESAME SALT
- 3 tablespoons raw sesame seeds a mix of black and white if available
- 1 heaping teaspoon sea salt flakes
FOR THE SALAD
- 1 heaping cup Lacinato kale chopped, clean, and dry
- 1 heaping cup Romaine lettuce chopped, clean, and dry
- ¼ small to medium red onion finely sliced (julienne)
- ½ avocado avocado cubed
- 1 teaspoon champagne or prosecco vinegar
- 1 teaspoon apple cider vinegar
- ¼ teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoon sesame salt
- A few shavings of Parmigiano Reggiano
Instructions
Preparation
- Make the sesame salt by toasting the sesame seeds in a skillet, on low to medium heat, for about 5 minutes, until fragrant. Transfer the toasted sesame seeds to a pestle and mortar, add the sea salt flakes, and crush until about half of the sesame seeds are crushed. You will have leftovers you can use for other meals. Store in an air-tight jar for about a week.
- Make the vinegar mix and add the sliced onions. Mix and let them marinate until the salad is ready.
- Add the kale to a mixing bowl, add 1 teaspoon of sesame salt, and half of the extra virgin olive oil, and massage gently with your hands to break down some of the fiber in the kale. Add the romaine lettuce, avocado, onions and vinegar mix, and gently toss everything with your hands.
- Add the salad to a serving plate, sprinkle some more sesame salt on top, drizzle the rest of the olive oil, and top with the Parmigiano shavings. Serve immediately.
Notes
This quantity only makes one generous-size salad. For a complete meal, you can add some boiled eggs or cooked chicken to this salad.
Nutrition
Serving: 1salad
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