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Asian Kale Salad with Seared Pork Chops
and cashew dressing / Asian pears / celery

Active: 40 Total: 40

This salad was last featured in 2021. Layers of texture and flavor are highlighted by a bed of greens and a creamy cashew dressing.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cashew Dressing:
  • Ginger, fresh - 1 tsp , grated
  • Cashew butter - 1/4 cup (sub any nut butter)
  • Bragg's / coconut aminos - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp , more or less to taste
  • Lime juice - 1 Tbsp
Asian Kale Salad with Seared Pork Chops:
  • Pork chops, boneless - 1 lb (<1" thick)
  • Celery - 4 stalks , thinly sliced
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Asian pears - 1 , julienned or sliced (sub any type of pears)
  • Oil, cooking - 1 Tbsp
  • Baby kale - 8 oz (sub baby spinach)
  • Sunflower seeds - 1/3 cup

Prep

  1. Make dressing - Grate ginger. Soften cashew butter in the microwave for ~30 seconds. Mix with ginger, aminos, rice vinegar, honey, cooking oil (portion for dressing), Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead)

  2. Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done up to 3 days ahead)

  3. Celery / Green onions / Asian pears - Prep as directed.

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Make

  1. Heat a skillet or grill pan over medium-high heat. Brush with oil (portion for pork) and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (or 63C).

  2. When done, transfer pork to a cutting board and cover. Let rest for ~5 minutes before slicing.

  3. Add celery, Asian pears, and sunflower seeds to kale. Toss salad and divide among serving plates. Top with pork slices and green onions and drizzle dressing over top. Enjoy!


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