Esalen Kale Salad

Serves: 4-6


1/3 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, diced


Combine the Bragg or soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.

Toast the seeds in a heavy bottomed pan (cast-iron is the best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.

De stem the kale. Slice kale leaves into 1/4 inch ribbons (very important!)

Toss the seeds, spouts, and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale. Thoroughly massage the kale with your hands.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits or Tuscan Kale

Recipe courtesy of Esalen Cookbook. Photograph courtesy of Jane Spice.

The simple kale salad dressing features three key ingredients: tamari soy sauce, lemon juice and olive oil. This dressing marinates the kale and breaks down the tough and slightly bitter vegetable.