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!
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.
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
- maple syrup
- seasoned rice wine vinegar
- toasted sesame seeds
- orange zest- of ½ an orange
- Optional additions – scallions, avocado, edamame beans, pumpkin seeds, hot crispy cubes.
Hope you are having a happy weekend. xo
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Emerald Kale Salad
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2
- Category: Salad
- Method: tossed
- Cuisine: Asian, Vegan, Gluten Free adaptable
- Diet: Vegan
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 or shredded chicken and turn it into dinner!
Ingredients
- 6-8 ounces Lacinato Kale, ribs removed, thinly sliced
- 1 fat garlic clove- finely minced
- 1-2 teaspoons grated fresh ginger
- 2 teaspoons olive oil
- 2 teaspoons toasted sesame oil
- pinch salt and pepper
- 1 teaspoon maple syrup
- 2 teaspoons soy sauce or Braggs GF Liquid Amino Acids
- 1 tablespoon seasoned rice wine vinegar
- 1-2 teaspoons toasted sesame seeds
- orange zest- of 1/2 an orange
- pinch cayenne
- Optional additions - 1/4 cup sliced scallions, 1 sliced avocado, 1/2 cup shelled edamame , 2 tablespoons pumpkin seeds, hot seared tofu cubes.
Instructions
-
- Place kale, both oils, garlic and ginger, salt and pepper in a large bowl. Massage Kale using clean hands rubbing the oil into the leaves for a few minutes.
- Add soy sauce, maple, rice vinegar, sesame seeds, orange zest, pinch cayenne, and any optional additions like seeds or nuts, scallions, and edamame. Toss well. Taste, adjust salt and sweetness to taste. If too strong, a squeeze or orange will help.
- 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: 442
- Sugar: 3.1 g
- Sodium: 520.6 mg
- Fat: 38.1 g
- Saturated Fat: 5.6 g
- Carbohydrates: 22.2 g
- Fiber: 12.9 g
- Protein: 12.5 g
- Cholesterol: 0 mg
Can this emerald Kale salad be made a day ahead and stored in the refrigerator? Any suggestions for best way to do it?
Yes, that should be fine. Feel free to massage the kale and store in the fridge but leave the rest of the dressing ingredients on the side then toss before serving.
LOVE LOVE IT…
Thanks Alma! So happy you enjoyed this!
Update that tofu marinaded in stonewall kitchen’s teriyaki sriracha marinade and grilled is excellent on this!!
Great to hear!
hi Sylvia, I actually saw what I think is the Whole Foods version yesterday – at their food bar – that inspired your recipe, loved it so much that I was hoping to recreate it. And then I discovered that you went down this same path a few years ago, and here we are! I’m looking forward to making your version. Thanks so much for sharing your recipes with us!
That is so funny! Are you in Santa Barbara?
Hi Sylvia,
We make this salad all the time and love it. Did you recently update the dressing? Any chance you can share the dressing recipe from before? We really liked it that way and it was very simple. (And also I already have the recipe with that dressing in my food tracker 🙂 )
Thank you,
Heather
Hi Heather- Ok I just changed it back. 🙂 I see your point! This way is much easier!
Thank you! ❤️
Sorry about this Sandy- I think I see the issue and fixed it. 🙂
This is a lovely salad.
So inspired, the dressing is amazing.
Thank you for sharing.
Thanks so much Imogene! Glad this worked for you!
A simple and tasty salad base to add whatever! I used avocado, broccoli, edemame, and green onions.
Yum, sounds great Susie.
Sorry this didn’t work for you Audra!
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!
Glad you enjoy this!
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
Awesome Gloria! Glad everyone liked!
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.
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.
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?
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!!
Great to hear Katie- so happy you liked it!
Hey Sylvia
Can’t say how much we love your veggie recipes, they all look and taste incredible – thank you!
Thanks George, glad you are enjoying and thanks for the comment!
love, love, love!!! So yum ! With a simple avocado and kale. The dressing is off the hook in deliciousness.
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..
This is my secind time making this delicious salad. It is full of flavors and great for a meatless night
Awesome Victor, thanks and so glad you are enjoying it!
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.
Thanks, so glad you enjoyed it!
My husband and me tried the raw kale for the first time. It was a great experience. Thanks so much for the tasty recipe
Awesome, so glad you liked it!!!
We have made it three times now….terrific
Awesome Lynne! Appreciate you sharing!
This is DELICIOUS! Seriously.
Could I make a really big batch of this salad and eat it throughout the week? Would it keep that long?
It would be fine for a couple days, but not more than that.