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Kale and asparagus salad
A simple Summer salad celebrating fresh ingredients and bold flavours!

Kale and asparagus salad

Ingredients

Small bunch kale (120g)
2 tsp NOMU Extra Virgin Olive Oil
150g baby asparagus spears
1 Tbsp NOMU BBQ Rub
1 avocado, sliced
30g mixed nuts and seeds

Dressing:
1/3 cup tahini paste
1/3 cup white miso paste
1/3 cup freshly squeezed orange juice
1 clove garlic, peeled
NOMU Essentials Himalayan Pink Salt
NOMU Rainbow Pepper
1 Tbsp honey
2 Tbsp lime or lemon juice (adjust according to taste)
2 Tbsp NOMU Extra Virgin Olive Oil
Water, as required

Directions

Remove the hard ribs from the kale and chop the leaves into chunky pieces. Add the Olive Oil and gently “massage” into the kale. This softens up the leaves a bit – be careful not to overdo it as the kale will become limp.

Combine the BBQ Rub and with an extra teaspoon of Olive Oil and toss in the asparagus until nicely coated.

Heat a small frying pan over medium-high heat and grill the asparagus until just bright green and still crunchy. Add the warm asparagus to the kale and set aside while you make the dressing.

Combine all ingredients for the dressing in a blender and blend until smooth, adding water to thin it out if necessary until it is the consistency of pouring cream. Don’t forget to taste the dressing to adjust the seasoning and citrus balance.

Drizzle the dressing over the salad and top with sliced avo and nut and seed sprinkles.

Ingredients

Small bunch kale (120g)
2 tsp NOMU Extra Virgin Olive Oil
150g baby asparagus spears
1 Tbsp NOMU BBQ Rub
1 avocado, sliced
30g mixed nuts and seeds

Dressing:
1/3 cup tahini paste
1/3 cup white miso paste
1/3 cup freshly squeezed orange juice
1 clove garlic, peeled
NOMU Essentials Himalayan Pink Salt
NOMU Rainbow Pepper
1 Tbsp honey
2 Tbsp lime or lemon juice (adjust according to taste)
2 Tbsp NOMU Extra Virgin Olive Oil
Water, as required

Directions

Remove the hard ribs from the kale and chop the leaves into chunky pieces. Add the Olive Oil and gently “massage” into the kale. This softens up the leaves a bit – be careful not to overdo it as the kale will become limp.

Combine the BBQ Rub and with an extra teaspoon of Olive Oil and toss in the asparagus until nicely coated.

Heat a small frying pan over medium-high heat and grill the asparagus until just bright green and still crunchy. Add the warm asparagus to the kale and set aside while you make the dressing.

Combine all ingredients for the dressing in a blender and blend until smooth, adding water to thin it out if necessary until it is the consistency of pouring cream. Don’t forget to taste the dressing to adjust the seasoning and citrus balance.

Drizzle the dressing over the salad and top with sliced avo and nut and seed sprinkles.

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