Glorious kale salad

I used to be intimidated by kale because it was so thick and ribbed and bitter if not prepared correctly.  However, if kale is properly prepared the bitterness and tree-like texture is replaced by tender deliciousness.  This salad is also incredibly nutrient-dense, so much so if I have a lot going on and need some extra boost sometimes I eat all of it as a very large and satisfying meal.  Although there would be some nutrient loss, I suspect this meal could also be cooked/wilted in a large wok on a cold day, just wait to add the avocado and mandarins until after it is removed from heat.



10 cups of kale

2 apples (I used golden delicious), chopped (peeling is optional, although I peeled mine)

3 mandarin oranges, peeled and sectioned.

1 avocado, in small cubes

1 large beet, shredded

1/8 cup or so of walnut pieces and/or pistachio kernels (optional)

Dressing (puree the below ingredients in a Vitamix or other high speed blender):

2 TBSP coconut aminos (or Bragg’s liquid aminos or soy sauce or tamari)

4 TBSP lemon juice

1/2 tsp original Herbamere or sea salt

t TBSP yellow mustard

2 TBSP garlic granules or fresh garlic

3 dates, pitted

1 mandarin orange, peeled

2 tsp ground mustard seed

1 TBSP garlic sauce

2 TBSP nutritional yeast

1 tsp coconut palm sugar

1 tsp grated ginger

1/2 tsp toasted sesame oil or tahini (optional, but adds a nice flavor)

1/4 cup water


De-rib and shred kale.  Pour dressing over kale and mix thoroughly for a few minutes to coat all leaves.  Let sit for five minutes, stirring occasionally,  then add remaining ingredients, let sit another 5 mintues, then stir again until leaves are desired tenderness.         


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