ESALEN'S KALE SALAD

ESALEN'S KALE SALAD image

Number Of Ingredients 12

Previous Next

1/3 cup Bragg Liquid Aminos or tamari soy sauce
1/3 cup lemon juice
1/3 cup flax seed or extra virgin olive oil
1/2 medium- seized red onion
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 lb. fresh kale
1/2 cup alfalfa sprouts
1/2 cup sunflower sprouts
1 avocado, cut into 1/2 inch cubes (optional)
1 cup thinly sliced shiitake or crimini mushrooms (optional)

Steps:

Combine the Bragg or soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into thin half-moons and marinate in the dressing as you prepare the rest of the salad. Toast the seeds in a heavy bottomed pan over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature. De-stem the kale. Stack the kale leaves and slice into 1/4 inch ribbons. This is the most important step so make sure that you take your time. The success of this recipe lies in cutting the kale into small ribbons and in completely massaging the kale with the dressing. Toss the seeds, sprouts, and kale together in the marinated onions and as much dressing as necessary to lightly but completely dress the kale. Massage the dressing into the kale with your hands. Add the avocado and mushrooms if using and toss again with your hands.