Warm Kale Salad
GF, DF, Vegetarian
Total Time 10 minutes
8 large Stalks of Kale
1/4 cup Sunflower Seeds
1/4 cup Pumpkin seeds
2 Tbsp Tamari Sauce
2 Tbsp cold pressed extra virgin olive oil
2Tsp apple cider vinegar or lemon juice
1 tsp dijon mustard
1 tsp honey (raw is best)
Salt & Pepper to taste
- De-stalk Kale and chop into desired lengths ( 4cm width is great) blanch for 1-2 minutes (depending on your Kale sometimes you only need to blanch for about 30 seconds) and drain
- In a pan toast your pumpkin and sunflower seeds for about 1 minute until slightly browned. At the last minute turn off the element and add your Tamari sauce and stir to seperate your seeds.
- In a seperate bowl mix all dressing ingredients together and toss your kale through the mix.
- Top with your sunflower and pumpkin seeds
Hints & Tips- If you don’t have Tamari sauce you can use normal Soy sauce however this will mean that your salad is no longer GF
Walnuts, Pine nuts or almonds work great with this dish (no need to toast with Tamari) if you don’t have the above seeds however I personally find the recipe above works best.
I also enjoy this salad with crumbled Feta as a topping .
Salad gone cold? No worries enjoy cold too.