Enjoy a burst of freshness and nutrition with AnnMarieʼs Kitchen Staple Kale Salad. It’s made with tender organic green curly kale massaged with lemon juice and a pinch of salt to soften and enhance its flavors. The salad is dressed in a creamy tahini dressing mixed with apple cider vinegar, fresh garlic, dried basil, oregano, and a sprinkle of dulse flakes for a subtle umami touch. Itʼs tossed with vibrant additions like shredded carrot, slices of organic red bell pepper, julienned golden beet, chopped green onions, sunflower greens, and a sprinkle of hemp seeds, creating a colorful, crunchy, and nutrient-packed meal thatʼs both eye-catching and satisfying.
½cupwater (plus 2 – 3 Tbsps more as needed for consistency)
3tbspapple cider vinegar
3small garlic cloves (pressed)
1 ½tspdried basil
1 ½tspdried oregano
1tbspdulse flakes
Salad Ingredients
1medium carrot (shredded or shaved)
1medium organic red bell pepper (seeded and thinly sliced)
1medium golden beet (scrubbed well and shredded)
green onions (sliced, white and green parts, to taste)
1handful of sunflower greens (be sure to remove any shells, or other salad sprouts or microgreens)
1tbsphemp seeds (hulled)
Directions
1
Remove any tough stems from the kale and add to your compost bucket or save for making veggie broth (see Chefʼs Notes). Chop the remaining kale leaves into thin ribbons by stacking, rolling, and slicing a few leaves at a time.
2
Place the chopped kale leaves in a large salad bowl and sprinkle with lemon juice and just a couple of pinches of salt. Massage kale by hand for a few minutes and set aside, covering the bowl with a towel, to let it soften. You can skip the salt and just use the lemon juice, but the friction from the salt helps to break down the fibrous membranes.
3
In the meantime, gently whisk all dressing ingredients together. Alternatively, you could add them to a small food processor or blender and blend until smooth.
4
Add carrot through green onions to kale, and toss with the dressing. Add sunflower greens and gently toss again. Sprinkle kitchen staple kale salad with hemp seeds, and serve.
Chef's Notes
Substitutions Substitute lemon juice for apple cider vinegar in the dressing.
Instead of pressing the garlic, shave or mince it.
Substitute orange, yellow, or green bell peppers for red bed peppers.
While you could substitute a red or Chiogga beet for the golden, we don’t recommend it, as it tends to take over the salad.
Prep Ahead Prepare the dressing ahead of time and store in an airtight container in the refrigerator for up to 7 days.
How to Make Homemade Veggie Broth If you decide to make homemade vegetable broth with your kale stems, try this recipe.
Storage Store kitchen-staple kale salad in an airtight container in the refrigerator for up to 5 days.
Ingredients
Kale
1large bunch of organic green curly kale
2tbsplemon juice (freshly squeezed)
2pinchessalt (optional)
Dressing
⅓cuptahini
½cupwater (plus 2 – 3 Tbsps more as needed for consistency)
3tbspapple cider vinegar
3small garlic cloves (pressed)
1 ½tspdried basil
1 ½tspdried oregano
1tbspdulse flakes
Salad Ingredients
1medium carrot (shredded or shaved)
1medium organic red bell pepper (seeded and thinly sliced)
1medium golden beet (scrubbed well and shredded)
green onions (sliced, white and green parts, to taste)
1handful of sunflower greens (be sure to remove any shells, or other salad sprouts or microgreens)
1tbsphemp seeds (hulled)
Directions
1
Remove any tough stems from the kale and add to your compost bucket or save for making veggie broth (see Chefʼs Notes). Chop the remaining kale leaves into thin ribbons by stacking, rolling, and slicing a few leaves at a time.
2
Place the chopped kale leaves in a large salad bowl and sprinkle with lemon juice and just a couple of pinches of salt. Massage kale by hand for a few minutes and set aside, covering the bowl with a towel, to let it soften. You can skip the salt and just use the lemon juice, but the friction from the salt helps to break down the fibrous membranes.
3
In the meantime, gently whisk all dressing ingredients together. Alternatively, you could add them to a small food processor or blender and blend until smooth.
4
Add carrot through green onions to kale, and toss with the dressing. Add sunflower greens and gently toss again. Sprinkle kitchen staple kale salad with hemp seeds, and serve.
