Kushi Nasu Salad

Kushi Nasu Salad is a vibrant and refreshing Paleo dish featuring grilled eggplant skewers tossed with a zesty sesame dressing. This unique salad is both nutritious and satisfying, perfect for a light supper.

Ingredients

• Japanese eggplant - 200 grams
• Olive oil - 2 tablespoons
• Sea salt - 1/2 teaspoon
• Black sesame seeds - 1 tablespoon
• Cucumber - 100 grams, thinly sliced
• Carrot - 50 grams, julienned
• Fresh cilantro - 10 grams, chopped
• Lime juice - 1 tablespoon
• Coconut aminos - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the Japanese eggplant lengthwise into quarters and brush with olive oil, then sprinkle with sea salt.
3. Skewer the eggplant pieces onto soaked bamboo skewers.
4. Grill the eggplant skewers for about 5-7 minutes on each side, or until tender and charred.
5. While the eggplant is grilling, prepare the salad base by combining sliced cucumber, julienned carrot, and chopped cilantro in a large bowl.
6. In a small bowl, whisk together lime juice, coconut aminos, grated ginger, and black sesame seeds to create the dressing.
7. Once the eggplant is done, remove it from the grill and let it cool slightly before slicing into bite-sized pieces.
8. Add the grilled eggplant to the salad base and drizzle with the dressing, tossing gently to combine.
9. Serve immediately, garnished with extra sesame seeds if desired.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and carrots.
• High in fiber, aiding digestion and promoting satiety.

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