it’s easy being green.

sometimes you have to pass up the well-marbled rib eyes and the juicy roasts that are staring at you in the grocery store while you make your way back to the greens.  and by you i mean i.  and by pass up i mean stand in front of them while imagining all of the meat-tastic possibilities.  and sometimes the meat wins.  but not today – i am in need of kale.  i really, really like kale.  a lot.  sauteed, creamed, pureed, braised…  but this raw kale salad, from the esalen institute in big sur, is one of my favorite preparations – it’s super healthful and so delicious.  because i can eat a freakish amount of this on my own i always make extra so there’s some left for the loves of my life.

esalen kale salad (serves 6)
1/3 cup bragg’s liquid aminos or tamari*
1/3 cup lemon juice
1/3 cup flax seed oil or 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
1/2 cup sunflower sprouts
1/2 cup alfalfa sprouts
1 avocado, diced

combine the bragg’s or tamari and lemon juice in a bowl and whisk together.  slowly drizzle in the oil as you whisk vigorously.  slice the onion into thin half moons and allow to marinate in the dressing as you prepare the rest of the salad.

toast the seeds in a heavy bottomed pan (cast-iron is the best) over medium heat until seeds are just golden and fragrant.  toast each seed type separately as each size requires different toasting times.  cool to room temperature.

de-stem the kale and slice leaves into 1/4 inch ribbons.

toss the seeds, spouts, mushrooms (if using) 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 until well-dressed.  add the avocado and combine gently before serving.

*bragg’s liquid aminos is a natural soy sauce alternative; tamari is aged soy sauce.  both are available at health food stores & many grocery stores.