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Description
This Kale Salad has been my go to for dinner parties and pot lucks for years and it's always a huge hit. Meat eaters and vegetarians alike love it and I guarantee someone will ask you for the recipe every time. To make it into a meal, I'll put it on top of white or brown rice and sometimes add a poached egg for extra flavor and protein.
Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup fresh lemon juice
- 1/3 cup tamari soy sauce (or Braggs Amino Acid)
- 1/3 cup olive oil
- 1 bunch kale (any kind you prefer, de-stemmed and torn into bite sized portions)
- 1/4 cup seeds (any kind, toasted, I use a combination of pumpkin, sesame and sunflower)
- 1 avocado (cubed)
- 1 shallot (diced, can substitute 1/4 c. red onion)
- 1 handful sprouts (any kind, optional as they are hard to find but they do add some nice flavor and texture)
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Directions
- Combine lemon juice, Braggs and olive oil and shake or whisk together. Add shallots to soak in the dressing and set aside. Allowing the shallots to soak for a bit before adding to the salad will sweeten them up a bit.
- Toast seeds until golden brown. It helps to toast different sized seeds separately as they toast at different speeds and the smaller seeds can burn easily.
- Rinse and thoroughly dry kale, remove stems and tear into bite size portions (about an inch or so square).
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium930mg39% |
| Potassium640mg18% |
| Protein6g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars<1g |
| Vitamin A240% |
| Vitamin C170% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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