I’ve got a few friends who like to sing me the “You don’t win friends with salad” song. They think it’s very “Lisa Simpson” of me to always order a large salad to share when we’re at this one pizza place while everyone else orders pizza and beer. Everyone eats the salad, mind you, it’s just part of the routine to tease me about ordering it and that includes singing me the song, which sometimes they do in a conga line, depending on how much beer was consumed prior to sitting down at the restaurant. If you don’t know the song, you should. You can listen to it and it will be stuck in your head for at least a day (you’re welcome).
But contrary to what my friends sing, I actually have won friends with salad, especially this one. I wasn’t planning to post recipes on my blog, but I think I will make some exceptions for a few of my favorites…you know, the showstoppers, the ones that win friends, like this one. It’s originally from the Esalen cookbook, except I don’t add sprouts (sorry but yuck) or mushrooms and I usually add brown rice and grated carrots, if I have them. I also like to add some protein, maybe a fried egg, sliced grilled chicken, grilled salmon or smoked trout and then I drizzle a bit of Sriracha on top for a little kick.
I promise you, this is one salad that will win friends! Here’s the recipe for you to try:
Julie’s Raw Kale Salad Recipe
Ingredients
- 1/3 cup Bragg Liquid Aminos or tamari soy sauce
- 1/3 cup lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 medium red onion
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1 pound fresh kale
- 1 cup of cooked brown rice
- 1/2 cup or so of peeled and grated carrots
- 1 avocado diced
Directions
- 1 Whisk together the Bragg (or tamari soy sauce), olive oil and lemon juice in a bowl. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.
- 2 Toast the seeds in a heavy bottomed pan (cast-iron is the best though I don’t own one) 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.
- 3 De stem the kale. Slice kale leaves into 1/4 inch ribbons (time consuming but worth it)
- 4 Toss the seeds, carrots and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale. Thoroughly massage the kale with your hands.
- 5 Add the brown rice and toss.
- 6 Top with avocado slices and/or any other protein you might enjoy. My favorites are: fried egg, grilled chicken, grilled salmon or smoked trout. I also like to drizzle a bit of Sriracha on top, but I tend to like things hot.
Enjoy!
julieblossoms 