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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

 

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 or shredded chicken and turn it into dinner!


Ingredients

Scale

 

Asian Dressing 

Salad: 

  • 68 ounces lacinato kale, thick stems removed, thinly sliced ( like slaw)
  • 1/4 cup scallions, sliced
  • 1/2 cup-1 cup edamame, shelled
  • 1/4 cup pumpkin seeds ( or sunflower seeds, or a nut-like toasted cashews)
  • 1 large avocado, sliced or diced.
  • 12 teaspoons toasted sesame seeds
  • optional additions: orange zest, orange segments, crispy tofu, shredded chicken

Instructions

  1. Make the dressing: Place Asian dressing ingredients in a blender, and blend until smooth. You will not need all, dressing will keep up to 7 days in the fridge, or freeze. ( Feel free to half the dressing but it makes it hard to blend)
  2. Make the salad: Place shredded kale, scallions, edamame, pumpkin seeds in a bowl and toss well with some of the dressing- enough to coat. Add optional orange zest or segments, tofu or chicken. Taste and adjust salt and dressing to your liking.
  3. Fold in the avocado gently.
  4. Divide among 2 bowls. Sprinkle with sesame seeds. Enjoy!

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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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.

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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