This is my interpretation from Mana Restaurant. Gorgeous, healthy, and delish, this colorful salad will have you reaching for more.
Hands-on time: 20 minutes
Total time: 20 minutes
For the salad:
2 bunches (about 4 cups) kale, washed, stemmed, and torn into large pieces
6 (about 2 cups) carrots, peeled, julienned, and steamed
3/4 cup walnuts, roughly chopped
1/3 cup currants
Sesame seeds, for sprinkling
For the ginger-tamari vinaigrette:
1/3 cup rice vinegar
Juice of 1/2 lime, about 1 1/2 tablespoons
3 tablespoons tamari
1/4 cup light brown sugar
2 tablespoons grated ginger root
2 tablespoons sesame oil
1 teaspoon of toasted sesame oil
1/2 cup vegetable oil
Make the salad
1. Steam kale in a large pot with a small amount of water and a metal basket over medium heat until tender, but still bright green. Set aside to cool.
2. Steam carrots in the same pot as the kale until tender.
Make the dressing
3. Combine all ingredients in a glass jar with a lid and shake to mix well.
Assemble the salad
4. Arrange kale on serving platter. Scatter carrots on top, then walnuts and currants. Sprinkle with sesames seeds as desired. There’s no right or wrong here–just make it your own. Drizzle with desired amount of dressing before serving and enjoy!
Creating a recipe for guacamole is like saying there’s just one way to take your coffee—it’s highly subjective and there’s no right or wrong answer. It all depends on how you like it. Personally, I like simple guacamole—avocado, cilantro, lime, salt, garlic or shallot. Of course, you can always spice it up with a jalapeno or serrano chili. I prefer a chunky and creamy texture—not fully pureed. Make sure your avocados are ripe. Buy them ahead of time and leave them on the counter until they yield to a gentle pressure. Have fun tweaking this recipe or enjoying it as is.
Hands-on time: 15 minutes
Total time: 15 minutes
6 ripe avocados, halved, seeded and scored in skin into 1/2- to 1/4-inch chunks
2 cloves garlic, peeled and minced fine, or 3 tablespoons shallot or red onion, finely chopped
Juice of 2 limes, depending on amount of juice from each
Sea salt, to taste
Cilantro, chopped, for garnish
1. Scoop avocados into mixing bowl. Add garlic and half of the lime juice. Salt to taste (Hint on salting: imagine you’re sitting down with two halves of an avocado on your plate and want to salt them. I use fresh ground sea salt and add one twist for each half. If you’re unsure of the amount at first, remember that you can always add more salt, but can’t take it out.). Mix to desired texture and taste for seasoning. Add more lime juice and/or salt as needed. Voila!