Kale Salad with Shoyu Dressing

Serves: 2-4


1 bunch of kale, any kind (green, red, dinosaur/lacinato)

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon Shoyu, Tamari, Braggs Amino Acids (or soy sauce)

2 tablespoons sesame seeds, toasted

2 tablespoons sunflower seeds, toasted

2 tablespoons pumpkin seeds, toasted


1 cup sprouts, any kind

thinly sliced red onion (marinated in dressing)

thinly cut scallions, shallots or chives


fresh or sun-dried tomato


Strip the kale from the tough part of the stock, and slice kale into thin ribbons (about 1/4 inch thick).

Massage the dressing into the kale – you want it well distributed. Let it sit for 30+ minutes, this will soften the kale. If you are adding onions, scallions, shallots or chives add them at this time.

Toast the seeds in a dry frying pan on medium heat until they are lightly browned (You can make extra and store them in a jar for later use).

Toss in the seeds and other optional ingredients before serving.

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

Recipe courtesy of Kathy Nichols.