Alkalizing Kale and Cooling Cucumber Salad Recipe With Ginger and Asian Flavors
This awesome post was written by Alina Islam, a wonderful Certified Nutritional Practitioner from Toronto, Canada. She is a writer, speaker and nutritional consultant. You can read more of her work at AlinaIslam.com or follow her on Facebook, Instagram, and Twitter.
I have a confession to make. Or rather a confession to make for all nutritionists out there. Not all of us are geniuses when it comes to whipping up new recipes in the kitchen or pairing the best flavours together. While I definitely enjoy baking and cooking up a storm some days, coming up with new recipes just doesn’t come that naturally to me. Not the way writing, educating, or coaching does.
I had this epiphany when I was at my friend and food & lifestyle blogger, Sahar Aman‘s place. We were discussing butter chicken (obviously – what else do you expect two brown girls to talk about?) and her eyes widened as she excitedly told me about her “healthy butter chicken” recipe idea. She turned to me at one point and asked, “what other spices do you think will go well with it?” And then I did that thing where you flip the question and say, “what do YOU think will work well?”, followed by, “mmm yes yes, that’s what I was thinking too”. Downright shameful behaviour.
So there you have it. New recipes, not my thang. But Sahar Aman on the other hand, amazing at it. And for that very reason, I’m excited to feature this recipe she created for The Green Lunchbox!
This alkalizing recipe is so delicious, for work or play. I love brightening up salads with Asian flavours as they are so vibrant and aromatic. This dressing is especially creamy and goes really well with cooling cucumber. Don’t worry if you don’t have a spiraliser, slicing up the cucumbers works just as well. – Sahar Aman
Asian Kale & Cucumber Salad
For the salad:
A big handful of kale, shredded
1 Tbsp. olive oil
½ an English cucumber, spiralized or sliced
2 spring onions, finely sliced on a diagonal
A pinch of red chilli flakes (optional)
100g of cooked chicken, or tempeh, or salmon
For the dressing:
1″ piece of ginger
1 Tbsp. tamari
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1 Tbsp. maple syrup
1 tsp. nut butter
1 tsp. sesame oil
In a bowl massage the kale with olive oil for a couple of minutes until it wilts. Don’t skip this step, massaging kale takes away the bitterness and makes it so much more appetizing. Toss kale with the cucumber, spring onions and if using the chilli flakes.
For the dressing, blitz all the ingredients together in your blender or a small chopper. Pour on top of the salad and toss everything together once again.
Arrange your protein with the salad and serve immediately.
Tip: If you are prepping this recipe to take for work or lunch on the go, just carry the dressing in a small container and toss it together with the salad just before you eat it.
You can check out more from Sahar Aman at her blog, www.thequirkyprincess.com.
Click here to claim her free eBook, "The Beginner's Guide to Meal Prep" to lose up to 10 pounds, skyrocket your energy and take control of your health. You can also join her community on Instagram, on Facebook, or on Twitter!
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