Watercress and black kale salad
Yeung Man Cooking · ♥ 4.5K likes · 112.8K views · 20 min video
Read about kale in the BrightCulinary Book
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Ingredients
Method
Techniques
- 150 g watercress
- 100 g black kale leaves
Roughly chop about 150 g of watercress and about 100 g of black kale leaves into a large mixing bowl.
- 15 g mint
- 15 g Thai basil
- 1 cup edamame
- ½ whole red bell pepper
Add 15 g of mint, 15 g of Thai basil, one cup of edamame and half a diced red bell pepper.
Chop one carrot and one apple into thin match sticks and add them.
- 1 whole carrot
- 1 whole apple
- 1 tsp salt
- pepper
- 3 tbsp lime juice
- 2 tbsp olive oil
Make the dressing with a teaspoon of salt, pepper, three tablespoons of lime juice and two tablespoons of olive oil.
Add a teaspoon of cane sugar, shake the dressing well, pour it into the salad, mix and plate.
- 1 tsp cane sugar
- 1 cup peanuts
Toast one cup of peanuts in a frying pan over medium heat 2 to 3 minutes and top the salad, setting the rest aside.