Ingredients
Directions
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.
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.
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.
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
Directions
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.
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.
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.
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.
