Curtis Stone’s kale and avocado cups

Level up your appetiser game with these kale and avocado cups. Full of fresh flavour, this recipe is perfect for spring entertaining.

Five kale and avocado cups

Serves

4

Prep

15m

Note: + 10 mins standing time

Cooking

30m

Ingredients

  • 1/2 cup (100g) brown rice
  • 12 kale leaves, rinsed, patted dry with paper towel
  • 1 avocado, stoned, peeled, sliced
  • 1 carrot, peeled, cut into matchsticks
  • 1 Lebanese cucumber, cut into matchsticks
  • 3/4 cup basil leaves
  • 3/4 cup mint leaves
  • 1/4 cup (35g) unsalted roasted peanuts, finely chopped

Dipping sauce

  • 1/3 cup (80ml) salt-reduced soy sauce
  • 2 tbs caster sugar
  • 1 garlic clove, finely grated
  • 1 tsp finely grated ginger
  • 2 tbs lime juice

Sriracha mayo

  • 1/4 cup (75g) Coles Vegan Mayonnaise
  • 1 tsp Coles Asia Sesame Oil
  • 1 tsp sriracha or chilli sauce

Method

STEP 1

Add the rice to a large saucepan of boiling water. Reduce to a simmer. Cook for 30 mins or until the rice is tender. Drain well. Season and return to the pan. Cover and set aside for 10 mins to steam. Use a fork to separate the grains.

STEP 2

Meanwhile, to make the dipping sauce, whisk soy sauce, sugar, garlic, ginger and lime juice in a small bowl.

STEP 3

To make the sriracha mayo, whisk the mayonnaise, oil and sriracha or chilli sauce in a separate small bowl.

STEP 4

Place 1 kale leaf on a clean work surface. Cut crossways, about 6cm from the tip, to make 1 cup. Repeat with the remaining kale leaves.

STEP 5

Arrange kale cups on a serving platter. Spoon 1 tbs of rice into the centre of each cup. Top with avocado, carrot and cucumber. Sprinkle with basil, mint and peanuts. Drizzle with the sriracha mayo and dipping sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.