kale salad

Kale salad is one of those foods that I could eat for days, even weeks.  Especially after the winter holidays, when I have felt so gluttonous.  I find it hard to believe something so healthy can be so tasty.  I love the making of it: when I can pick the kale from the garden and then dunk the leaves in cold clear water, pick a lemon from our lemon tree, and then whisk up the dressing and massage it into the leaves.  If I have an avocado lying around I like to add that, as well as some toasted pumpkin seeds or sunflower seeds.  I have learned other recipes, but I tend to always go back to the one that I learned from Charlie Cascio (former chef at Esalen) up at Wilbur Hot Springs.  It is now one of my most requested recipes, that has virtually spread to many friends and friends of friends.  Thank you, Charlie, for introducing me years ago.  

kale salad recipe

1 part lemon juice

I part tamari

2 parts olive oil

Kale, stripped off stems & finely sliced

Red onion

Thinly sliced red onion

Rub/massage dressing into kale & onion

Let sit 1-2 hours (ideally; I also eat it right away and have no complaints)

Add toasted pumpkin seeds and/or sunflower seeds

Add nutritional yeast

Add avocado (optional)

Will keep in refrigerator for several days--Make lots!

Adapted from recipe from Charlie Cascio, former chef of Esalen