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 up at Wilbur Hot Springs.  It was so delicious then, and still rewards me now.  Thank you, Charlie.

kale salad recipe
1 part lemon juice
1 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


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