Baby Kale and Cucumber Salad with Roasted Ginger Dressing

Serves 4 Prep Time 20 minutes   Cook Time 35 minutes   Rated:

If you follow me at all, 2018 is a year of travel and my poor hubby has to fend for himself quite frequently. He is a greens lover from way back so right before I took off to Europe for a month without him, I thought he deserved a good feeding of greens and this was it. (He also loves double bonus!) A version of this recipe appears on the Epicurious website, but I have tweaked it slightly. I do love a good dressing and this is one of those. You could use this dressing in so many other applications the mind boggles. I think a poached chicken with this as a marinade would be this space.

But back to greens and the hubster...he loved it. It lasted him more than one meal as the kale is quite hardy even after it is dressed. I am also not afraid of a few lime cheeks to serve by the may have noticed that in other recipes. It's a standing joke with my team. Lime makes everything prettier and it certainly works taste wise. So let the lime have the limelight! (See what I did there?)

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To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, remove the chillies and garlic and roast the ginger a further 20 minutes until it is fragrant and soft when pierced with a fork.


Cool slightly before transferring all the roasted aromatics into the Thermomix bowl. Add the coconut sugar, aminos and a drizzle more EVOO. Also add the stalks from the bunch of coriander used in the salad. Blend 1 min/speed 8. Stop and scrape down sides of bowl as needed. Add a little bit of water if it is too thick.


Add the lime juice and taste. If it needs salt, add some and blend to combine. (this will depend on the fish sauce you use.)


Prepare the salad by placing all of the ingredients except the crispy fried shallots into a large bowl. When ready to serve, toss with the dressing. The dressing will 'cook' the salad, so don't do it too soon.


Garnish with the crispy shallots and serve.

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