February 27, 2012

Kale, Carrot & Avocado Salad

I have made this salad three times in the last week.  I have taken it to a dinner party, eaten the leftovers for lunch, and even paired with scrambled eggs for breakfast.  And, I am still not tired of it.  

Kale; rich, beautiful and good for you, paired with toasted sunflower seeds, carrots and avocado (which might be my favorite food of all time, behind chocolate, that is) – how can you go wrong?

This recipe is quick, easy, and will get just about anyone to eat (and enjoy) kale.


1 bunch kale, stemmed and finely chopped 
2 carrots, grated 
1 avocado, peeled, pitted, and cut into ½ inch pieces
2 tablespoons sunflower seeds, toasted 

1 tablespoons Dijon mustard
3-4 tablespoons Brags Liquid Aminos
2 teaspoons sesame oil
1 teaspoon lemon or lime juice 
*these measurements are suggestions – experiment and adjust to taste.

Toss all salad ingredients together in a large bowl.  Mix dressing ingredients in a ball jar or other sealable container.  Shake to mix and pour over salad.  Toss thoroughly until all kale is covered.  
This salad can be eaten straight away, but is even better if you let it sit for 15-30 minutes, allowing the kale to soften.