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Kale Salad

What you need: 

1 head of kale
the juice of 5 lemons
1/4 cup olive oil
chopped red cabbage
shredded carrot
chopped cucumber
1/4 sesame seeds
1/2 cooked quinoa (sp)
1 cup tamari almonds
5 slices baked tofu

What you do: 

Wash and dry Kale thoroughly. Combine all ingredients together and let sit for as long as you can stand. This is oddly really good, and if you give it at least an hour the Kale has a nicer mouth feel. Peace Enjoy

Preparation Time: 
30 min
Cooking Time: 


This is a good base salad for the novice cook.  Firstly, you do not need the juice of 5 whole lemons!  Perhaps limes would be more subtle.  I used about 1/3 cup lemon j. and 1/2 cup olive oil to which I added 1/2 tsp salt, herbs provincale, 3 cloves minced garlic, and 1 tsp dijon mustard.  Then I blended with a stick blender to get everything emulsified.  I also added 1 cup of red rice (cooked), and 1 can of chick peas.  I cooked this for my vegan son and with the addition of a legume we now have a complete protein! I omitted the tofu since we do not eat tofu often.


So easy to make and so tasty! This is a really light & refreshing salad - I didn't add the quinoa - partly because I didn't know whether you meant half-cooked or half a cup? Also, I didn't have almonds or red cabbage, but I bet it's great with those, too!

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