"Esalen" Kale Salad la Fleur
This Big Sur–inspired kale salad combines lacinato kale, dates, red onion, and toasted seeds with a savory, tangy dressing of Bragg Liquid Aminos, lemon juice, and olive oil. Hearty and flavorful, it holds up well and tastes even better the next day.
Ingredients
- ⅓ cup Bragg Liquid Aminos
- ⅓ cup lemon juice
- ⅓ cup olive oil, extra virgin
- ¼ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup nuts, such as coarsely chopped pistachios, walnuts, or pecans (optional)
- 1 pound lacinato kale, destemmed and sliced into ¼-inch ribbons
- ½ medium red onion, thinly sliced into half-moons
- ½ cup dates, pitted and sliced, more to taste
Instructions
- In a jar or bowl, whisk together the Bragg Liquid Aminos and lemon juice, then drizzle in the olive oil, whisking until lightly emulsified. Set aside.
- In a heavy-bottomed pot over medium-low heat, dry-toast the nuts and seeds until they are just golden and fragrant. Toast each type separately, as they require different toasting times. Transfer to a paper towel and cool to room temperature.
- Add the sliced kale to the bowl, pour over the dressing and toss to coat. Gently massage the kale to tenderize the leaves. Add the sliced red onion, tossing to coat.
- Add the cooled nuts and seeds and toss to coat, then add the sliced dates and toss lightly. It can stand for 10–15 minutes to develop more flavor or serve it immediately. The salad keeps well and is also delicious the next day.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Sodium: 32mg | Potassium: 370mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5669IU | Vitamin C: 58mg | Calcium: 203mg | Iron: 2mg