I’ve been getting a little tired of having the same (delicious) Pad Thai delivered daily, so I’ve been making this kale salad. It originated during our Thanksgiving dinner, because what’s more Thanksgivingy than a healthy, kale salad. I have a dislike of most Turkey Day food (I’d prefer to eat Mac N Cheese with Chandler) so this salad was perfect for me.
It just takes a couple ingredients and most of them you have in your house already (the best kind of recipe).
1/3 c lemon juice
1/3 c olive oil
1/3 c tamari
spoonful of grey poupon mustard
1 purple onion
sunflower seeds, pumpkin seeds, sesame seeds, almonds
lots of kale (1 pound)
optional: tomatoes, broccoli, mushrooms
Chop up your onion and marinate in the O.O., lemon juice, mustard, and tamari.
Next, de-stem your kale. Rip into bite size pieces or cut into ribbons.
Now for the fun part. Pour the onion/dressing onto the kale and give it a nice massage. It can be whatever kind you think the kale will prefer – swedish, deep tissue, or thai – are all approved methods. Once it’s thoroughly relaxed, throw in the veggies and top with seeds, nuts and S&P.
Sidenote: Don’t eat this if you’re going to be around people within 24 hours. The onion mixed with mustard and eating all that raw kale can be an interesting combination. Throw in some garlic and you’re guaranteed to be alone forever.
Other than that, it’s a delicious salad with many different combinations. You could even sauté the kale a little beforehand.
Enjoy! Let me know what you added or took out to improve it!