Kale Salad Recipe - At Peace with Health

If I were in the mood for poetry, I would write an Ode to Kale, or a Kale Salad Haiku… yes, that’s how much I Love Kale. Do you love kale? Do you hate it? Have you tried it? Have you tried it like this?

This recipe is adapted from a photocopied, scanned recipe e-mailed to me many years ago by a friend who’d made it for dinner one night. My husband and I were immediately hooked. We average one kale salad a week and when we make it we go big! It’s one of those foods that we feel healthier when eating. When we’ve been away for a couple of days and had take-out or less than appealing choices, we come home and make kale salad. It’s that healing.

What if I told you that kale is so full of nutrients your body will thank you for eating it? Vitamins B1, B2, B6, C and E are prevalent in it. It also has significant amounts of carotenes, manganese, calcium, chlorophyll, copper and iron. As a part of the cabbage family, kale has anti-cancer properties. Are you getting how incredible this food is and why it should be a part of your life? I shouldn’t say, “should”… I mean I want you to want it, to try it, to love it, but if you don’t, it’s okay. Life will go on. Throw some in a smoothie every once in a while and continue to enjoy your life.

No matter how healthy I tell you it is, if you haven’t had kale prepared in a delectable way, there will be no convincing you. The first time I saw kale was in a CSA produce box and I tried it raw, I tried it steamed, I tried it sautéed… I hated it. This recipe, while raw, breaks down the kale with the citrus and salt so it is tender and flavorful, not bitter and dry. The seeds add crunch while the avocados make it creamy. I kinda want it right now, but I’m not even hungry!

Try this recipe. Tell me what you think. Tell me it changed your thoughts about kale, please! If you want, tell me it changed your life too!

Recipe for Kale Salad

Dressing:
¼ c fresh squeezed lemon juice
¼ c olive oil
¼ c Bragg’s liquid aminos
¼ of a red onion, chopped (or more if you really like onions)

Salad:
2 bunches of kale

Toppings:
2 ripe avocados
1/8 c each: sunflower seeds, sesame seeds, pumpkin seeds (all toasted)

Make your dressing first. Combine the first three ingredients in a measuring cup and add the onions to it to marinate. Then, start toasting the seeds in a saucepan or frying pan on medium-low (about 8-10 minutes). If they start popping they’re done. While the seeds are toasting, chop the kale, discarding the stems. Throw it in a salad spinner, wash and spin dry.

To assemble, pour the dressing over the kale and massage deeply. Then massage some more. Massage until the leaves are bright green, shiny and reduced in volume. Sprinkle with seeds. Cut up the avocados and place them on top. Serve room temperature or cold. (I like mine chilled first. My husband likes his room temp. To each their own.)

Visual step-by-step (with the help of my husband) follows:

Juice the lemon. Do you have a lemon squeezer? If you don’t, don’t let it stop you! We didn’t have one until recently. It makes things a lot easier but it’s not imperative.

Add the olive oil

Add the Bragg’s – do you have Bragg’s? Do you know what it is? More on this subject later, but it is found in most grocery stores with a health food section. Check by the ketchup, vinegar, salad dressings and other condiments.

Chop your red onion. The size of the pieces is really personal preference. When I first had this salad, the onion was in half moons. My husband prefers smaller pieces and I don’t care, so that works!

Add the onions to the dressing, stir and let sit until you’re ready to assemble your salad.

Note: amount of pumpkin seeds here is not exact. I ran out. There, I said it. My salad didn’t suffer, but I prefer equal ratios.

Chop, chop, chop that kale. This is my least favorite part. Maybe you have a super-awesome spouse who will do this part for you!

Wash and dry that kale! If you don’t have a salad spinner, this is where the recipe would say, “Wash kale and pat dry.” I’ve never actually done this, but the salad spinner is a really useful tool for the kitchen.

See the volume of kale in our giant mixing bowl? Prepare to be amazed as it shrinks before your very eyes.

Massage. Massage. Massage. I can’t stress this enough. My husband is really good at this part, thankfully! In fact, he’s really good at making the whole salad himself!

Top with seeds and avocado and serve!

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