Emerald Kale Salad w/ Sesame Ginger Dressing, Avocado, edamame, scallions, pumpkin seeds and orange zest. A flavorful vegan kale salad that is healthy and Easy! Add seared tofu and turn it into dinner! 

Emerald Kale Salad w/ Sesame Ginger Dressing, Avocado, edamame, scallions, pumpkin seeds and orange zest. Add seared tofu and turn it into dinner! | www.feastingathome.com #vegan #kale #salad #glutenfree

Life is a flow of love. Your participation is requested.
( Yogi Tea)

This Asian style, Emerald Kale Salad was inspired by a little something I found at Wholefoods. For the last week, we’ve been on our annual road trip down to California hunting for sunshine. In the past, it used to be difficult finding healthy fresh food on the road. Those days are thankfully over, at least in these parts -Wholefoods, Trader Joes and juice bars galore, so much as changed, I love it!

When we finally landed at our little Air B n B in Santa Barbara, I remade the salad, embellishing it a bit and liked it so much, I wanted to share it with you. Super easy, affordable, adaptable and flavorful. The Tuscan kale is massaged with an earthy Sesame-Ginger dressing, then tossed with scallions, nuts or seeds, edamame, and avocado.

It’s sprinkled with a generous helping of toasted sesame seeds and a little orange zest. Turn this into dinner by adding seared, crispy hot, cubes of tofu.

Emerald Kale Salad w/ Sesame Ginger Dressing, Avocado, edamame, scallions, pumpkin seeds and orange zest. Add seared tofu and turn it into dinner! | www.feastingathome.com #vegan #kale #salad #glutenfree

Ingredients in Emerald Kale Salad

  • Lacinato Kale ( or sub Tuscan kale)
  •  garlic clove- finely minced
  •  fresh ginger
  •  olive oil
  •  toasted sesame oil
  • pinch salt and pepper
  • soy sauce or Braggs GF Liquid Amino Acids
  •  seasoned rice wine vinegar
  •  toasted sesame seeds
  • orange zest- of ½ an orange
  • Optional additions –  scallions, avocado, edamame beans,  pumpkin seeds, hot crispy cubes.

 

Emerald Kale Salad w/ Sesame Ginger Dressing, Avocado, edamame, scallions, pumpkin seeds and orange zest. Add seared tofu and turn it into dinner! | www.feastingathome.com #vegan #kale #salad #glutenfree

Hope you are having a happy weekend. xo

Sylvia

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Emerald Kale Salad w/ Sesame Ginger Dressing, Avocado, edamame, scallions, pumpkin seeds and orange zest. Add seared tofu and turn it into dinner! | www.feastingathome.com #vegan #kale #salad #glutenfree

Emerald Kale Salad


Description

An Asian-inspired, Emerald Kale Salad with an earthy, sesame ginger dressing, avocado, edamame, scallions, orange zest, sesame seeds and pumpkin seeds. Add seared crispy tofu and turn it into dinner!


Ingredients

Scale
  • 68 ounces Kale- lacinato or tuscan, chopped small
  • 1 fat garlic clove- finely minced
  • 12 teaspoons grated fresh ginger
  • 2 teaspoons olive oil
  • 2 teaspoons toasted sesame oil
  • pinch salt and pepper
  • 2 teaspoons soy sauce or Braggs GF Liquid Amino Acids
  • 1 tablespoon seasoned rice wine vinegar
  • 12 teaspoons toasted sesame seeds
  • orange zest- of ½ an orange
  • Optional additions – ¼ cup sliced scallions, 1 sliced avocado, ½ cup edamame beans, 2 tablespoons pumpkin seeds, hot seared tofu cubes.

Instructions

  1. Place kale, both oils, garlic and ginger and salt in a large bowl. Massage Kale using clean hands rubbing the oil into the leaves for a few minutes.
  2. Add soy sauce, vinegar, sesame seeds, orange zest and any optional additions like seeds or nuts, scallions, edamame. Toss well. Divide among bowls, Add avocado (seasoning avocado with salt) and optional seared tofu, and sprinkle bowls with scallions and more sesame seeds.

Nutrition

  • Serving Size:
  • Calories: 160
  • Sugar: 2.5 g
  • Sodium: 510.3 mg
  • Fat: 12.5 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 10.6 g
  • Fiber: 4.1 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: kale salad, asian kale salad, emerald kale salad

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. A simple and tasty salad base to add whatever! I used avocado, broccoli, edemame, and green onions.

  2. I’ve made this twice and, even with powdered ginger it’s been DELICIOUS!!! A keeper, for sure! Glad to have found your blog. Thank you!

  3. This was part of my first cooking class via zoom and I wanted something that would make kale taste decent-And this is it it was such a fun massage and I did everything according to the recipe I think that’s the trick every taste was so fabulous I can’t wait to make it again. Boyfriend loves it ,his roommate loves it .we couldn’t get enough of it

  4. Absolutely delicious! Flavorful, great textures, and very satisfying. Plus, it’s super healthy! This has definitely become one of my go-to salads. Thank you.

  5. Are most rice vinegars seasoned? Mine isn’t, should I add something? Also I’m out of edamame sadly and with the way things are now we can’t just run to the store. I wonder if peas (frozen not canned) would be good or just leave out.

    1. Yes, many are seasoned often with sugar and salt. I guess you could always try a couple of peas and see- add more if you like?

  6. I love this salad. It has a great Asian taste, it was devoured by our guests and my only disappointment was that there weren’t leftovers!!

  7. Hey Sylvia

    Can’t say how much we love your veggie recipes, they all look and taste incredible – thank you!

  8. love, love, love!!! So yum ! With a simple avocado and kale. The dressing is off the hook in deliciousness.

  9. So, I made this recipe and it was unreal. So full of flavor and delicious. Amazing for such a simple recipe. loved it with just an avocado. Tasty..

  10. This is my secind time making this delicious salad. It is full of flavors and great for a meatless night

  11. I made this recipe tonight with a piece of Salmon…so good! I had to stop myself from eating the salad before dinner. Great job. I cannot wait to try more of your recipes.