Tropical Kale Salad

1 bunch sweet kale
2 C pineapple, cut into small chunks (that’s about ½ a med. Pineapple)
3 kiwi, peeled and diced
2 T cilantro, minced
2T basil, minced
2T black sesame seeds
1T sesame oil
1T Bragg’s Liquid Aminos or Tamari
1 T yacon syrup or agave nectar
1 T lemon juice

Stack 2 of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strips.  Repeat with the remaining leaves.  Chop the kale strips crosswise a few times, so they aren’t too long.  Place in a mixing bowl along with the sesame oil, liquid aminos, and yacon syrup or agave nectar.  Toss well with your hands, working the dressing into the greens, “bruising” the kale.  Add all other ingredients and toss to coat.  Place salad in a sealed container and refrigerate for 12 hours before serving.

(Adapted from Purely Delicious Magazine – Summer 2008 )

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