I found this recipe in the Esalen Cookbook when I was working in the library at California Pacific Medical Center For Health and Healing. Although it was a pretty slow job, I spent hours looking through cookbooks and finding recipes. I made this one right away and have been making it ever since. This super nutritious (and also delicious) salad is full of antioxidants, fiber, minerals, vitamins and healthy fats. A kale salad a day, keeps the doctor away!
I served with sesame teriyaki chicken kabobs from whole foods and brown rice.
- 1 pound fresh kale (I use dino kale, but any works)
- 1/2 medium size red onion
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1 avocado
- 1 cup thinly sliced shiitake or crimini mushrooms (optional)
- dressing (1/3 cup tamari soy sauce, 1/3 cup lemon, 1/3 cup olive oil of flax seed oil)
- Combine soy sauce and lemon juice and whisk in bowl. Slowly dribble in oil while whisking. Slice the onion is small half moons and marinate in the dressing.
- Toast the seeds separately in a heavy skillet over medium heat, until seeds are just fragrant and lightly browned.
- De-stem the kale and stack the leaves and slice into 1/4 inch ribbons and place in a big salad bowl.
- Toss the seeds and kale together with the marinated onions and as much dressing as desired. Massage the dressing into the kale with your hands. Add the avocado and mushrooms if using and toss gently with your hands.
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