Just wanted to quickly post this amazing kale salad recipe that is so simple, tasty, and good for you! I have served this dish to people wary of kale and they've loved it, and fellow kale enthusiasts find themselves making it weekly. The following recipe is the whole sha-bang, if you will (and you will)...but if you're pressed for time simply throw the three main dressing ingredients together and massage it into some kale. And there ya go, you've got yourself a salad!!
Let me give a brief overview of the myriad of kale's health benefits. It is incredibly nutrient dense, first of all being full of powerful anti-oxidants that protect our cells from free radicals (like those found in rancid oils, like canola and vegetable oils). Kale is one of the best sources of Vitamin K, as well, which is crucial for anti-blood clotting properties and absorption of calcium (among other things). Furthermore, kale has been proven to act as an anti-cancer agent , provides cardiovascular support, and is very anti-inflammatory due to its amounts of omega 3 essential fatty acids. According to whfoods.com, It only takes 100 calories of kale to provide us with 25-35% of the National Academy of Sciences' public health recommendation for the most basic omega-3 fatty acid (alpha-linolenic acid, or ALA). We suspect that this amount will be plenty to show direct anti-inflammatory benefits from regular kale intake." So...eat up!!
1/3 cup tamari soy sauce (tamari is better than regular soy because its fermented! Yay probiotics!)
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)
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.