This is one of those posts when I really wish one of my talents was photography.
The beauty in this salad cannot be captured with my phone. Period.
If you want an amazing blog AND amazing photography, I highly, highly recommend following Oh She Glows. It’s just beautiful. She’s beautiful. The food is beautiful. It’s beautiful. (Get it?)
I know, I know, I have so many photographer friends. But who has time to coordinate? Plus, I work at midnight.
I know, I know, I could learn. But does it make me crazy if I don’t want to? You mamas with little ones know how limited time is….I have to pick…and right now, I pick music.
Ok, so that’s out of the way.
Here’s the picture.
Imagine this Kale salad tasting about 40 million times better than the picture can even portray.
The taste is strong and brilliant.
What I love about kale (I mean, can I really break this down to just one thing?!) is that is doesn’t wilt. That means making kale salads ahead of time are perfect. And in fact, they get better when marinated.
Oh snap, clean eating just took the lead.
Spend a few minutes making this salad and you’ll have dinner for two and some leftovers for lunch or a week full of lunches. Pair it with some soup or fruit, and what a wonderful, clean lunch you have!
This recipe will come in stages!
The first thing you’ll want to do is prepare the things that need to be cooked:
1. Preheat the oven to 400 degrees.
2. Trim the bottoms of half of a bunch of asparagus and place on a pan.
3. Drizzle olive oil on top and sprinkle salt and pepper generously.
4. Mix and roast in oven until browning, about 15 minutes.
5. While that starts roasting, put 2 teaspoons of sesame seeds and 3 Tablespoons of crushed raw almonds on another pan. Roast until browning and a nice aroma fills the room, about 6-8 minutes. Watch carefully so you don’t burn them. These go from perfect to burned very quickly!
6. Meanwhile, chop the shallots. Heat pan and a small amount of olive oil on medium heat. Saute the shallots, stirring frequently, until soft & browning. Use a splash of water if they stick to the pan.
7. Cook 1 cup of edamame to package directions. Drain & rinse with cold water.
Next, while these ingredients are cooling, prepare the salad ingredients:
1. Wash, de-stem, and chop 8 cups of curly kale (for me, it was about 1.5 bunches)
2. Peel & shred 2 large carrots.
3. Chop 6 green onions.
4. Grate 3 small radishes.
5. Peel & dice one ripe avocado.
6. Peel, seed, and dice one orange.
Make the dressing (adapted from Detoxinista):
Put 1/4 cup almond butter, 1/4 cup tamari (gluten free soy sauce), 3 T raw honey (or maple syrup for a vegan option), 1 T lemon Juice, 1 teaspoon of sriracha sauce, and 1/2 t garlic powder in a blender and blend until smooth.
Now, for the easy part. Throw all the ingredients in a large bowl, and TOSS! Store leftovers in the fridge for a few days, but it probably won’t last that long!
- (Refer to above instructions on how to prepare each step)
- 8 cups curly kale, washed, stemmed, and chopped
- 1 avocado, peeled & diced
- 1 orange, peeled, seeded, and diced
- 6 green onions, chopped
- 3 small radishes, grated
- 2 carrots, grated
- ½ bunch asparagus, roasted and chopped
- 1 cup edamame, cooked to packaged directions
- 2 large shallots, sauteed
- 2 t sesame seeds, toasted
- 3 T raw almonds, toasted
- ¼ cup almond butter
- ¼ cup tamari (gluten free soy sauce)
- 3 T honey or maple syrup
- 1 T lemon juice
- 1 t sriracha sauce
- ½ t garlic powder
- Combine last 6 ingredients and place in a blender. Blend until creamy.
- Combine all other ingredients in a large bowl.
- Pour dressing on top and stir until well combined.
- Stir leftovers in an airtight container in fridge for a few days.
*You could make this recipe soy-free by omitting the edamame (soybeans) & using coconut aminos in place of the soy sauce!