2/3 cup Bragg Liquid Aminos or tamari soy sauce
1/3 cup lemon juice
1/3 cup flax seed oil or extra-virgin olive oil
1/2 medium red onion
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1 pound fresh kale
1/2 cup sunflower sprouts
1/2 cup alfalfa sprouts
1 avocado, cut into 1/2inch cubes (optional)
1 cup thinly sliced shiitake or crimini mushrooms (optional)
1) Combine Braggs and lemon juice in a blender or whisk in bowl. Slowly dribble in the oil as the blender truns or as you vigorously whisk.
2) Slice onion into half-moons and marinate in dressing as you prepare the rest of salad.
3) Toast seeds in heavy-bottomed pan (cast iron is best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as size requires differing times. Cool to room temp.
4) Destem the kale. Stack kale leaves and slice into 1/4 inch ribbons. This is 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.
5) Toss the seeds, sprouts, and kale together with the marinated onions and as much dressing as necessary to lightly but completely dress the kale. Massage the dressing into kale with your hands. Add the avocado and mushrooms, and toss again by hand.
Filed under: The Food
