I first had this kale salad on a healthy retreat and again at a birthday celebration. Both times we practically licked the bowl clean. So I finally made it at home and every member of my (sometimes picky) family went back for more. Seriously. It’s a keeper.
1/3 cup Bragg Liquid Aminos (or soy sauce)
1/3 cup lemon juice
1/3 extra-virgin olive oil
1 sweet onion sliced thin into half moons
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 pound fresh kale
optional:
sprouts
avocado (highly recommended)
Shiiake mushrooms
red or yellow peppers sliced thin for color
Mix or blend 1/3 cup each soy, lemon juice and olive oil and pour into bowl
Slice the onion in half, then slice one half of the onion into thin slices place into dressing mixture to marinate
While onions are marinating, de-stem and chop kale into bite size piecee
chopped kale
Toast sunflower, pumpkin and sesame seeds
toasted seeds
Toss kale and marinating onions together and allow to marinate a couple of hours
