Kale Salad

Below is great way to make use of all the GOOD & nutritious veggies that you stock up on at The Heritage Farmers Market each week. This delicious kale salad is a perfect addition to any dinnertime meal or just because it's tasty!

Kale Salad


Kathy's Fully Loaded Kale Salad
vegan, served 2-3 entree portions

1 large bunch of kale (any variety) - remove thick stems/shred leaves by hand

Toppings (as shown - but you can add your faves):
2-3 Tbsp hemp seeds
2-3 Tbsp raw sunflower seeds
1/2 cup apple, sliced
1/2 avocado, diced/tossed in lemon juice
handful of cherry tomatoes, diced
1/2 cup juice-packed mandarin oranges
1 small sweet onion, thinly sliced
fine black pepper

Dressing:
2 1/2 Tbsp tahini
3 Tbsp seasoned rice vinegar
2 tsp apple cider vinegar
1-2 tsp healthy oil (I used macadamia nut oil - grape seed oil also nice)
1 tsp grade B maple syrup (optional - if you need extra sweetness to balance the bitterness of tahini)

To make:

1.Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
2. Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I'm craving a very zesty salad.
3. Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
4. Fold in the hemp seeds and sunflower seeds.
5. Add the remaining toppings in a lovely pattern on top.
Serve!

This salad will also do well in the fridge for a few hours - or even set out at a party or potluck. If not eating right away I'd use a tad less dressing - or add another 1/2 bunch of kale.




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