Quick Salad Recipe

There's lots of Korean wild sesame leaves in the refrigerator to my delight, so here's another idea for them.

Kale

Avocado

Sea salt

Lime

Black pepper

Wild sesame leaves

Basil

Romaine lettuce

Tomato

Cut the kale into small pieces and massage with the avocado and sea salt. Use only as much avocado is needed to cover the kale leaves. For me, this was around ¼ of an avocado. Season with lime and black pepper, adding in diced sesame leaves and basil. You can stop here, but I wanted to use up my romaine lettuce (it gave the salad a nice crunch) and I like tomato in general.

My dad, who is a secret vegetable-hater, said this salad was delicious. Lots of flavor, little oil or fat.