This is one of my favorite long-life salads to keep on hand in the fridge for when I'm starved and need to whip together a quick lunch. The dressing is a little tangy and sweet and the seeds add just the right amount of crunch! I often will use this salad as a base to a lunch bowl and then add roasted sweet potatoes, sliced avocado, fermented sauerkraut and a protein such as leftover roast chicken on top. Super satisfying and I easily stay full 'til dinnertime rolls around. This recipe is inspired by the Coastal Kale Salad they make at my local grocery store New Leaf. As you probably know, prepared foods while convenient aren't especially budget-friendly so this recipe is the result of me trying to recreate their awesome salad. Give it a go this weekend and you'll get a couple lunches out of it over the next few days. Enjoy!
1 bunch of kale (curly or redbor)
2 T olive oil
2 T Bragg's Liquid Aminos or soy sauce (I really like the liquid aminos here though)
Juice of half a Meyer lemon
3 T pumpkin seeds
3 T sunflower seeds
1 T sesame seeds
2/3 cup sunflower sprouts
1 tsp toasted sesame oil
Pickled red onions (optional)
1. Strip kale leaves off the stem. Discard stems and break kale into bite-size pieces. Place in a large bowl with olive oil, liquid aminos and lemon juice. Massage with your hands for two minutes.
2. Add seeds, sprouts, sesame oil and pickled onions (if using). Toss once again. Keeps in fridge for several days.