Summer Recipe: Kale Salad

This kale salad is a hearty, nutrient dense crowd-pleaser. The lemon juice softens the kale leaves into delectable morsels, and the toasted seeds give a fun little pop. Serves 4-6.

Ingredients:
1/3 cup Bragg Liquid Aminos
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
1/2 medium red onion, sliced into very thin half moons
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 pound baby kale
1 avocado

Step 1: Combine the Braggs, lemon juice, and oil together in a bowl with a whisk. Place the onions in the bowl with the dressing. Allow the onions to marinate while you prepare the rest of the salad.

Step 2: Toast each of the seeds separately in a skillet. It is important to toast them separately because they are different sizes and have different roasting times. Toast each seed until just golden and fragrant. Cool to room temperature.

Step 3: Toss the seeds and kale together with the marinated onions and as much dressing as necessary to lightly but not completely dress the kale. Massage the dressing into the kale with your hands, adding more dressing if necessary.

Step 4: Cut the avocado into cubes and place on top of the salad. Enjoy!

Note: If you can’t find baby kale, you can use full leaves of kale. Destem the kale by either using a knife to slice the leaves off the stem, or use one hand to hold the edge of the stem and use your other hand to run along the stem, pulling off the leaf as your hand runs down the stem. Stack the kale leaves and slice into a 1/4-inch ribbon. This is the most important step, so take your time. The success of this recipe lies in cutting the kale into small ribbons and in completely massaging the kale with the dressing. If you have any questions, don’t hesitate to ask Food Service Director Laurie Wesp, laurie@campstevens.org.