Let’s talk about Kale-
Raw Kale Salads have become quite trendy the past year. Actually kale in general has stepped into the limelight. But over are the days when “kale” meant you were serving up steamed or wilted dark leaves doused in olive oil, lemon, cider vinegar and chopped garlic (although that is quite tasty as well). But we like is raw now. Raw leaves, lots of chew, crunch, texture.
Kale is seductive. With its shifty curled leaves and sturdy green stalks, it can hold its own to other spotlight greens like spinach, chard and arugula. Kale has one thing that those wilty greens don’t have: body.
And in the texture sense, kale is a lot like cabbage. A robust green with a longer in-bowl life than most. However, kale is much more nutrient-dense than most cabbages simply because of those dark leafy green leaves.
Healthy Kale. Kale is rich in fiber and potassium. It is prized for its nutrients: calcium, vitamins C, K & A, iron, manganese and more.
The Toppings. Yes, it is possible to make a kale salad delicious with only a few toppings. Actually, just the kale and the dressing would make this quite cravable. Raw crunchy, tender kale tossed in a homemade tahini dressing. I love this dressing because it has few ingredients. The seasoned rice vinegar adds really all the sweetness you will need. Each dark green leaf of kale coated in bitter-sweet dressing zestiness. And then come the toppings. Here’s my (sort’ve) fully loaded Kale Salad.
I hope I’ve sold you on raw kale (if you aren’t already a fan). And if you can add a few kale salads a week to your family’s diet - good for you! This beautiful, flavorful salad is your ticket to kale bliss.
Kale Salad
vegan, served 2-3 entree portions
1 large bunch of kale (any variety) - remove thick stems/shred leaves by hand
Toppings (as shown - but you can add your faves):
- 2-3 Tbsp hemp seeds
- 2-3 Tbsp raw sunflower seeds
- 1/2 cup apple, sliced
- 1/2 avocado, diced/tossed in lemon juice
- handful of cherry tomatoes, diced
- 1/2 cup juice-packed mandarin oranges
- 1 small sweet onion, thinly sliced
- fine black pepper
Dressing:
- 2 1/2 Tbsp tahini
- 3 Tbsp seasoned rice vinegar
- 2 tsp apple cider vinegar
- 1-2 tsp healthy oil (I used macadamia nut oil - grape seed oil also nice)
- 1 tsp grade B maple syrup (optional - if you need extra sweetness to balance the bitterness of tahini)
To make:
1.Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
2. Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I’m craving a very zesty salad.
3. Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
4. Fold in the hemp seeds and sunflower seeds.
5. Add the remaining toppings in a lovely pattern on top.
Serve!
This salad will also do well in the fridge for a few hours - or even set out at a party or potluck. If not eating right away I’d use a tad less dressing - or add another 1/2 bunch of kale.
This delicious salad will definitely be a guest at my 2012 4th of July Party!!!
Must practice the recipe a bunch of times before the 4th… so I don’t kill my party guests.
Guess what I’ll be making my family for lunch tomorrow and the next day and the next day ;)
Kale overload?? I think yes!
KALE TIME WITH BRITTANY!!
Xox Brittany
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