One of my Christmas gifts from John was a vegan cooking class at Cavallo Point in Sausalito. At first I was like, “honey, a vegan cooking class?” I mean I am no vegan nor plan on being one anytime soon, but I was intrigued as I wanted to learn more about vegan cooking. The instructor, Miyoko Schinner, is an amazingly vibrant woman. She only cooks with whole and local ingredients (no processed ingredients here). She has such great energy and enthusiasm for what she does that she got the whole class excited to cook vegan. Check out her website and videos and you will see what I mean.
One of the recipes that we whipped up was this kale salad. I knew from the start I would like it, as I love kale. I had never made a raw kale salad before though. I had only used kale in smoothies or sautéed it.
This was by far my favorite recipe of the evening. The kale absorbed all the flavors of the lemon dressing and it was sweet but not too sweet. I literally could have eaten a huge plate full. I had the kids try this the other night and they ate a few bites. They liked it but did not love it. John loved it and has been requesting it for dinner ever since. If you are scared of kale or don’t think a kale salad is your thing, please just give this a try. It’s the perfect way to try kale as the dressing and the massaging of the kale breaks down the bitter taste.
This is a great salad to take to a potluck as it can be made and assembled that morning or hours before an event.
Serves 4 people happily
- 1/4 cup fresh lemon juice (about 1.5 juicy lemons)
- 1/2 teaspoon lemon zest
- 1/4 cup extra virgin olive oil
- 1/8 cup agave
- 1.5 ounces tofu (I used extra firm)
Serves 4 people happily
- 1 bunch kale, roughly shredded – I used a mixture of regular kale & lacinato/dino kale
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/2 apple sliced and cut into bite-sized pieces
Below are the ingredients you will need for the dressing. I wanted to show a picture of the tofu and agave I used in case some of you were unfamiliar with the ingredients. BTW, I love this picture with the orange, green and yellow colors. Color makes me happy. Zest and squeeze up your lemons and and set aside. The first time I made this salad I hand squeezed the lemons and it took 3 lemons to get 1/4 cup of juice. I then went out the next day and purchased this handy dandy citrus squeezer that I used at the cooking class and I only used 1.5 lemons to get my 1/4 cup juice.
This tool rocks!!!Wash up and de-stem kale by pulling leaf away from the stem, spin or pat dry and then rip apart the leaves like your would for any salad. Toast up your almonds and set aside. If you are not sure how to toast almonds, I show you how in this post.Below are the two types of kale I used. I used more of the regular kale for my first salad and added in some lacinato/dino kale as well. The regular kale resembles traditional lettuce and is not as tough or bitter as the dino kale. The next time I made this salad I used more dino kale as it’s more nutritionally packed. Feel free to use any type of kale for this salad.