Asian Kale Salad
 
 
Serves: 6 servings
Ingredients
  • 1 bunch kale
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 tablespoons sesame seeds
  • 2 carrots, peeled and julienned
  • 1 avocado, pitted and cubbed
  • ½ cup dried cranberries
  • dressing:
  • 1 tablespoon tamari
  • 2 teaspoons rice vinegar
  • ½ teaspoon toasted sesame oil
  • ⅓ cup olive oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
Instructions
  1. Wash and dry the kale leaves well. Remove the kale leaves from the stalks and chiffonade the kale leaves into long thin strips by stacking the leaves on top of one another, rolling into a very tight bundle, and cutting into thin strips. Place in large salad bowl.
  2. Toast the pumpkin seeds and sunflower seeds separately in a skillet over medium heat, stirring often and watching carefully, until fragrant and lightly toasted. Remove to a bowl to cool.
  3. Whisk all the dressing ingredients together or shake vigorously in a jar with tight fitting lid.
  4. Pour dressing over kale and massage into kale using hands.
  5. Add the carrots, avocado, and toasted seeds to the kale and give salad another toss. Serve immediately.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/06/19/asian-kale-salad/