Make this healthy green superfood salad and soak up all of the beneficial nutrients of both kale and seaweed, in addition to avocados, lemon, cucumber and sesame seeds. It's a multi-vitamin in a bowl!
I've had a bit of a rocky relationship with kale. When kale first came on the scene, it was everywhere. People couldn't get enough. It was the new "it" ingredient, so I wasn't interested. My kitchen back then was filled with tried and true products. Then I moved to Paris. And there was no kale. There wasn't even a French word for kale. No one had heard of it and you couldn't get it. And then I wanted it. I missed big leafy greens, and yes, that included kale. When I came back to the US, the trendy types had moved on from kale, but it was still on many menus around town, so I was at long last ready to strike up my own relationship with kale.
My first, and probably most enduring, love with kale began with Lacinato Kale, aka Dino Kale, aka Black Kale, aka the one that's flat and doesn't get all curly in your face. Dino Kale is super easy and pleasing to sauté with onions and chicken. The curly green kale and I didn't meet for sometime after Dino and I were locked in a serious relationship. I thought the curls were just a bit of a nuisance and too bitter. What do I do with that?
I learned to tame the curly green kale. Yes, you can tame kale. How? You massage it and give it some lemon love. The acid in lemon will break down the tough fibers in the kale and even take the edge off the taste. Avocado helps to balance the lemon and of course bring some added protein. Gratitude Cafe's "I Am Pure" salad gave me inspiration to double down on the greens and add some seaweed for texture.
You probably already know that kale is one of the most nutrient dense ingredients. It's filled with Vitamins A, C, K, manganese and contains powerful antioxidants and cancer-fighting properties. Why stop there. Seaweed is another green powerhouse with Vitamins A, C and calcium, but it also contains iodine, an ingredient most people don't get enough of in their life. Cucumbers bring even more Vitamin K and are anti-inflammatory.
You got it? It's good for you, but I eat this green superfood salad because it tastes delicious. I can make a big batch and eat it over a few days since the curly kale is so hearty. It holds up to some dressing, but don't overdo it if you're going to consume it for multiple days. Add more dressing each day versus dumping it all in when you first make it.
It's nice to now have a solid relationship with kale. I look forward to many great years to come!
Green Superfood Salad
- 1 large head of curly kale or 2 smaller ones (about 4 cups)
- 1/2 avocado, pitted and cubed
- 1 medium sized English cucumber, cubed
- 4 tablespoons wakame seaweed
- 2 tablespoons of sesame seeds
Avocado Dressing Ingredients
- 1-1/2 avocados, pitted with skins removed
- 2 garlic cloves
- Juice from 1 lemon
- 1/4 cup cilantro
- 1/2 jalapeno - cored and seeded
- 3 tablespoons olive oil
- 1 teaspoon Apple Cider vinegar
- 1/2 teaspoon ground chipotle pepper
- Salt to taste
- Place all dressing ingredients in a blender and process until smooth. Adjust seasoning as necessary.
- Cover the dried seaweed with water and let sit for 5 minutes until soft. Rinse.
- Remove the tough ribs from behind the kale with a knife or hold the end of the kale and rip the leaves away from the spine. You can make my smoky kale stems with them. Break up the leaves with your hands so they're in bite-size pieces. Pour a few tablespoons of the dressing over the kale leaves and massage with your hands until the leaves begin to break down.
- Add the cucumber, avocado and seaweed to the salad and add more dressing if necessary. You may have dressing leftover, but save to add to the salad on the next day if saving. Be sure not to overdress if you're eating multiple days. Top with sesame seeds.