This salad was inspired by my older brother Nick. He is a big surfer and often hangs out at an old-school, local surf shop in Mill Valley called Proof Lab. The other day we had lunch, and he was raving about a “bitchin'”salad all the shredders make at the store. He listed the ingredients for me to recreate for the blog: shredded kale, carrots, seeds, avocado, dried cranberries (which I forgot), all tossed in an Asian dressing. It seemed yummy and healthy, so I gave it a stab and made it the next night. So, here is my version of my brother’s proof lab salad, which may or may not be anything like the original. Add cranberries for some added sweetness.
Asian Kale Salad
Serves: 6 servings
Ingredients
- 1 bunch kale
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tablespoons sesame seeds
- 2 carrots, peeled and julienned
- 1 avocado, pitted and cubbed
- ½ cup dried cranberries
- dressing:
- 1 tablespoon tamari
- 2 teaspoons rice vinegar
- ½ teaspoon toasted sesame oil
- ⅓ cup olive oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
Instructions
- Wash and dry the kale leaves well. Remove the kale leaves from the stalks and chiffonade the kale leaves into long thin strips by stacking the leaves on top of one another, rolling into a very tight bundle, and cutting into thin strips. Place in large salad bowl.
- Toast the pumpkin seeds and sunflower seeds separately in a skillet over medium heat, stirring often and watching carefully, until fragrant and lightly toasted. Remove to a bowl to cool.
- Whisk all the dressing ingredients together or shake vigorously in a jar with tight fitting lid.
- Pour dressing over kale and massage into kale using hands.
- Add the carrots, avocado, and toasted seeds to the kale and give salad another toss. Serve immediately.
Leave a Reply