Crave-Worthy Kale Salad


12 Ounce Package Kelp Noodles

2 Tablespoons Lemon Juice

Warm Water

1 Bunch Kale, Washed and Dried

3 Scallions

1 Cup Shelled Edamame

1 English Cucumber, Halved and Sliced

1 Ripe Avocado

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil

1 Tablespoon Mirin

1 Teaspoon Lemon Zest

1 Teaspoon Ground Ginger

Big Pinch Cayenne Pepper

Salt to Taste

1/4 Cup Toasted Pine Nuts or Sunflower Seeds

If using kelp noodles, place them in a small bowl and add warm water to cover. Mix in the lemon juice and stir to combine. Let sit and soften for at least 15 minutes while you prepare the rest of the salad. Rinse and drain thoroughly before using.

Remove the large, woody stems from the kale, and then stack up the leaves on top of each other for easier slicing. Chop them into thin ribbons, and add them to a large bowl. Thinly slice the scallions, and toss those in along with the edamame and cucumber.  Dice the avocado and toss it with the lemon juice before introducing it to into the same bowl, along with any leftover juice.

Finally whisk together the oil, mirin, lemon zest, ginger, cayenne, and salt, and pour the dressing over the greens. Toss everything very well to combine, and as well as the kelp noodles if using. Top each serving with pine nuts or sunflower seeds before serving.

Serves 4 - 6

©Hannah Kaminsky