A Hundred and One Ways to Make Your Kale Salad Delicious

| 6 October 2015

If there is one thing that we try to teach in all of our courses it’s the core architecture of raw food dishes to make each one infinitely customizable to suit each person’s individual needs, circumstances, and lifestyle.

Here’s our favourite and super easy trick to always have infinite variety – and simplicity – with our day to day salads while making them nutritious and fulfilling enough to potentially replace the whole meal. Sounds like a perfect idea? Read on…

When it comes to a delicious salad, for us it boils down to few key principles:

  • dark, leafy or herby greens (think kale, parsley or rocket)
  • a well-balanced dressing with enough sweet, sour, salty flavours and plenty of creaminess 🙂
  • creative, nutritious and delicious choice of toppings
  • and…… one or two super awesome ingredients to boost our immune systems and bring a smile to our faces.

Here’s our master map to many great (and simple) salad combos:

Ingredients:

big bunch of kale 

for the dressing:

  • 2 TBLS nut/seed butter of your choice (in this recipe we are using raw pumpkin seed butter)
  • juice of 1/2 lemon
  • 4 TBLS extra virgin olive oil
  • few slices of a shallot
  • 1/2 garlic clove
  • 2-3 full stalks of a herb of your choice (in this recipe we are using coriander)
  • pinch of unprocessed sea salt
  • 1-2 dates
  • 2 extra toppings (in this recipe we are using hearts of palm and chestnuts, but other favourite combos are: dried apricots & pistachios/pomegranate & sesame seeds/avocado & sundried tomato – the list goes on… !)

1 nutritious ingredient to supercharge your day: in this recipe, we are using wild sea purslane (read more about it here) but you could easily add things like goji berries, Incan berries, pine nuts, hulled hemp seeds, cacao nibs, seaweeds, spirulina, kimchi and more!

Method:

Start by de-stalking the kale and shredding by hand into bite-size pieces.

In your blender add pumpkin seed butter, olive oil, coriander, lemon juice, date, salt, garlic, shallot, and a few tablespoons of water to ease in the blending. Blend well till you get a creamy, yet runny dressing. Add more water if needed.

Massage the dressing into the kale well, preferably by hand (it might take a few minutes) till you feel that the kale softened and ‘wilted’. The more you massage it – the easier it will be to digest 🙂

Finish by adding finely roughly chopped hearts of palm and chestnuts and sprinkling the salad with extra super-nutritious topping. Enjoy!