Green Power Salad: Seaweed + Kale
I’ve been eating a lot more greens lately – like a lot. Smoothies, salads and soups, you name it. One superfood in particular that I’m trying to incorporate more is seaweed. Did you know that nori and kelp contain up to ten times more calcium than milk and up to eight times as much as beef? Also rich in vitamins A, B, E and K, nori additionally helps boost the thyroid gland, which is responsible for breaking down food before it can be turned into fat. Not a bad rap for one little plant, right? However, I don’t like the taste of the “dry” nori sheets – they have just never struck my fancy. So I wanted to find a way to incorporate them into a salad. I have a recipe for an Asian-Inspired Kale salad, so that combined with some inspiration from some new books I’ve been pouring over (Healthy for Change by Colquhoun & Bosch) resulted in this delicious morsel. So, without further ado – here’s my newest green salad: Kale & Seaweed Salad…
1 bunch of organic kale leaves, stems discarded
5 nori sheets, sliced into small 1” pieces
2 whole organic carrots, peeled
1 organic cucumber, peeled & sliced into cubes
1 avocado, meat sliced into chunks
2 Tbls. gluten-free organic Tamari sauce
2 Tbls. toasted sesame oil
1 Tbls. black sesame seeds
1 tsp. minced garlic
2 tsp. honey
1 tsp. fresh ginger, grated
1 Tbls. apple cider vinegar
- Wash kale and rip leaves from stem. Place in a large bowl and dust with sea salt. Using your hands, massage kale to soften. Kale should turn a slightly darker green. Alternative to raw kale is to boil or steam it for 3-4 minutes. To boil, bring slightly salted water to a boil, then add kale (let water return back to a boil). Cover with lid slightly offset so steam can escape. Once done, strain & run with cold water.
- You can either grate the carrots by hand or toss them in a food processor (I chose the latter) until they’re fine chunks/pieces.
- Toss nori, cucumber and carrots in with kale.
- Whisk all dressing ingredients and pour over salad. Toss salad ingredients with dressing and make sure to coat all pieces.
- Last, add the avocado and sea salt + pepper to taste.