By Chef: Gena Hemshaw
Posted: May 29, 2012
Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it’s hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.
- 1/2 bunch curly kale, destemmed, washed, and finely chopped
- 1/2 cup carrot and red cabbage, thinly sliced
- 1/4-1/3 cup sauerkraut
- Single serving (about 7 grams) dulse
- 1/4 large – 1/2 small avocado
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1/4 tsp powdered ginger
- Bragg’s liquid aminos or nama shoyu
1) Mix the tahini, lemon, water, ginger, and a few squirts of Bragg’s (or a small drop of nama shoyu) together by hand or in a blender (I used my Tribest). You won’t need a lot of the nama shoyu — this salad gets its saltiness from the kraut and the dulse, so be wary and only use a few drops!
2) Put the kale in a large bowl and “massage” it with the dressing, till it’s soft, but still crisp.
3) Add the carrots, cabbage, and kraut.
4) Top the whole mix with thinly sliced avocado, and dig in!