The Very Best Kale Salad Recipe in the Entire World!

Are you trying to eat more green, leafy, vegetables?

One of my friends gave me a kale salad recipe ages ago.

I finally got around to making it last night and my family loved it.  (Even my pickiest son!)

To be honest, I put off making it because the idea of kale salad wasn’t that appealing.  I like cooked kale, but I didn’t think I’d enjoy an entire bowl of raw kale.

I was wrong.

This recipe is a keeper and it only took about 30 minutes to make.

It’s ideal for a pot luck, or when guests are over, and/or just a treat for yourself.

The recipe is originally from the Esalen Institute in Big Sur.

I’m writing the recipe here as I made it which is a slight variation from the original recipe.

It’s absolutely delicious.

ESALEN KALE SALAD

Ingredients:

1/3 cup tamari soy sauce

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1/2 medium red onion

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

1 pound fresh kale (I used lacinato kale because I wanted it less curly!)

1/2 cup sunflower sprouts

1/2 cup alfalfa sprouts

1 avocado diced

Combine the soy sauce and lemon juice in a blender or whisk it together in a bowl.  Slowly add in the olive oil with the blender on, or as you whisk.  Slice the onion thinly and let it marinate in the dressing while you prepare the rest of the salad.  (I made the dressing in my Vitamix – easy peasy!)

Toast the seeds in a pan until they’re slightly golden.  It’s best to toast each seed separately since they’re different sizes and require different amounts of time to be lightly toasted.  (This process, for all three seeds, only took a few minutes on my stove.)   Let the seeds cool to room temperature.

De-stem the kale.  Kale stems are very bitter so you don’t want to include them.  Thinly chop the kale leaves into 1/4 inch ribbons.  (Small strips are important!)

Toss the seeds, sprouts, and kale with the onions and the dressing.  Massage the kale with your hands.

Yes, I said MASSAGE THE KALE!  (The lemon in the dressing helps break down the “toughness” of the kale!)

The above quantities will serve 4 – 6 depending on serving sizes.

Enjoy!

9 Responses to “The Very Best Kale Salad Recipe in the Entire World!”

    • Suzanne

      I wasn’t expecting it to be good enough to be photo-worthy. The next thing I knew, it was gone!

  1. Judi

    Sounds so yummy! Will it hold up for a couple of days after it’s been dressed? I’m looking for things I can prep ahead of time for weekday lunches at work. I could keep the dressing separate, but am curious.

    • Suzanne

      Good question! My family consumed the entire thing. I think it might be okay if you don’t use all the dressing and oversatuate it. Or, keep the dressing separate until the morning you’re going to take it to work.

  2. Deidre

    I have been a bit worried about raw kale too, I didn’t realise the trick was massaging it.

  3. Sherry

    This is fantastic. Thank you so much for posting! Delicious!!

×

Comments are closed.