KALE AVOCADO PEAR AND TOFU SALAD
Serves 2
Gluten free : Dairy Free : Vegan
Cal per serve: 462 cal
4 kale leaves, stems removed and leaves torn into small pieces
2 tablespoons sunflower seeds
extra virgin olive oil
240g firm tofu, sliced into 2cm cubes
1 teaspoon ground turmeric
1 small (100g) cucumber, diced
1 Asian shallot, finely sliced
1 small (120g) pear, cored and finely sliced
3 pickles, diced
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/2 small (80g) avocado, peeled and sliced
Dressing:
1 tablespoon extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon maple syrup
Heat a frypan on medium heat, add enough extra virgin olive oil to coat the pan lightly then add kale stems and sunflower seeds and cook for 2 minutes tossing throughout. Remove from pan and then add tofu and turmeric, toss to coat and cook for 4-5 minutes to warm through. When ready to serve, arrange kale and sunflower seeds over 2 serving plates, top with tofu, cucumber, shallot, pear, pickles, parsley and mint. Drizzle with dressing, season with sea salt and black pepper and serve.