Baby Kale and Tempeh Salad
This is a delicious salad with tempeh from Dave's Korean Foods in LA.
Wash the Greens 3 Minutes
Place your greens in the strainer from your salad spinner. Wash the greens under the faucet using the strainer. Then place the greens in the strainer and spin until dry.
Quarter the Citrus Fruit 1 Minutes
Hold the small citrus fruit such as a lemon or lime with a claw making sure the the core of the fruit is lying horizontally. Slice through the fruit in half. Lay each piece flat on the cutting board and cut in half vertically through the core.
Dice the Avocado 3 Minutes
Lay the avocado on a cutting board. Place one hand with a claw grip over half the avocado with the core of the avocado facing to your left and right. With the knife in the other hand cut into the avocado to the core. With the non knife hand rotate the avocado as you cut it. When you have sliced all the way around the avocado rotate the blade left or right to pop off one side of the avocado. Place the half of the avocado with the core intact on the cutting board. Form an a frame over the avocado with the non knife hand. With the knife hand rock into the pit and twist out and up to pull the pit out of the avocado. Place on half flesh up on the cutting board. With the non knife hand form an a frame over the avocado, with the knife hand cut in half. Cut slices into each quarter down the length of the piece. Then cut crosswise to create cubes. Scoop out with a spoon Video
Crush the Salt Crystals in a Mortar 2 Minutes
Place the salt crystals in a mortar. Holding the mortar firmly vertically crush the crystals with the pestle. After you have broken down the crystals tilt the mortar and move the pestle in a circular motion along the walls against the crystals to finely grind the salt.
Make the Green Salad 5 Minutes