Kale and Fried Lotus Root Salad

30 minutes
4 servings
183 calories per serving
Vegan, gluten-free

Ingredients

Mix A:

  • 1 cup sparkling water
  • 1 tbs cane sugar
  • 2 tbs of coconut flour
  • 2 tbs quinoa flour
  • 2 cups of cooked lotus root
  • Salt and pepper

Mix B:

  • 2 cups of sliced cucumbers
  • ½ cup of sliced radish
  • 3 cups of fresh and finely chopped kale

Mix C:

  • 2 garlic cloves
  • 1 tsp coconut oil
  • 1 tsp cane sugar
  • 1 lemon, juiced
  • ¼ of Mirin vinegar
  • 1 tbs roasted sesame oil

Directions

  1. Place all the ingredients from the mix A (except the lotus root) in a bowl and mix well. Then let the lotus root soak in it.
  2. Slice all the vegetables from mix B and place them in a salad bowl.
  3. In preparation for the dressing, heat up the coconut oil in a little pan and roast the garlic with it.
  4. Add all the other ingredients from mix C, adding the lemon juice and Mirin vinegar at the end.
  5. Removed from heat right away.
  6. Pour the dressing into the salad bowl; spread the dressing on every piece of veggies by mixing it.
  7. Heat up a small pot with 3 tablespoons of coconut oil in it. Place all the pieces of lotus root into it. Cook on High heat each side for 2 minutes. Serve the lotus alone with the kale salad.

kale and fried lotus root salad


Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She was the fastest 800 meter runner in Quebec for many consecutive years, she also competed at national level Canadian games. Since switching from Track to Spartan Race in 2010, she came to conquer 65 races until 2013. Sharing the podium 45 times, from which she finished in 1st position around 20 times. 2014 was used to recover from the many inflicted injuries, an inescapable reality for intense Spartan racers. Rose-Marie Jarry became La Chef after graduating from a prestigious culinary school in Montreal (ITHQ). Gastronomy is the art of sharing food that people enjoy. Rose-Marie Jarry, La Chef, reflects her appreciation of that art by adding her wild touch to it. Gastronomy in her cuisine is lifted by an abundance of healthiness and freshness, competing to reach new grounds for your taste buds. La Chef is also a specialist for her clientele that requires tasty recipes covering for food sensitivities or intolerances, and allergies. A very important part of Rose-Marie’s life is the endless affection she shares with animals. She is extremely concerned about how animals are treated and exploited for commercial gains. This also give her motivation to have a more natural, and vegan way to approach food. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

4 thoughts on “Kale and Fried Lotus Root Salad

  • Cheryl Sullivan Reply

    This is a delicious salad! Kale and avocado. Add a dash of sea salt, fresh ground black pepper, lime juice, fresh garlic and red onion. If you want , add organic cherry tomatoes. Squish the avocado a bit and stir the contents around to get the avocado on the kale. Make sure you cut the kale into bite sized pieces or smaller if you want. Today I used Mammoth Kale from our home garden. I am a fussy eater and just love this salad!

  • Isabel gopez Reply

    It is really nice Salad, but I have tried quinoa , kale , eggplant, sweet potato. It is yummy & healthy also. Since my husband join in the spartan race Sydney, he is become more healthy than me. I am happy & glad that after all he is very careful & watch his eating habit. It is a lot of changes. All I can say thanks God and thanks Spartan you make my husband shine his life.

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