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We Bonded Over Kale Salad {Recipe Included}

by Elise Museles

Kale Salad Recipe Recently, I have been getting requests to share my go-to resources for inspiration & creativity in the kitchen. Enter Pamela of Pamela Salzman | Kitchen Matters.  When a mutual friend introduced us and directed me to Pamela’s website, I knew that I had come to the right place.  Not only are her recipes made with whole, real foods that are minimally processed, but her beautiful photos that show a step-by-step approach to creating healthy and easy to make meals drew me in immediately.

And it just kept getting better. Pamela’s “About” page tells a story of cooking kale for her son who is a picky eater.  (Yup. Her kids munch on dark leafy greens.) She also embraces the philosophy that: ” Your body will communicate with you when you are eating appropriately or not” and that we should listen to the messages our bodies are sending us. Sound familiar?  

Of course, Pamela lives in Los Angeles (my home town that I miss dearly) and is a natural foods cooking instructor with a long wait list of eager participants from celebrities to soccer moms, who want to get a hands-on experience with Pamela in the kitchen.  We both believe in cooking as much as possible as a way to control not only what goes into your food, but also to impart your loving energy into the food you serve.

I now make regular visits to Pamela’s instructional website and am enjoying her recipes that have landed in my inbox.  My personal faves so far:  Grain-Free Cauliflower Tabbouleh,  Parchment Baked Halibut with Cilantro & Ginger, and Baked Berry Oatmeal.  But I really became hooked when I found a salad made with BOTH kale and quinoa. (I know you were expecting chocolate.)

By now you know, that I am someone with pretty high standards, and Pamela passes the test in all categories.

Here’s a taste of a simple yet delicious recipe to get you cooking with Pamela Salzman.

Raw Kale Salad with Citrus Vinaigrette by Pamela Salzman

It’s hard to believe that just 5 years ago I didn’t know what to do with kale, the superstar leafy green that finds its way into many of my meals these days. To think all that time I was missing out on amazing amounts of calcium, magnesium, vitamins and antioxidants, as well as powerful anti-cancer compounds! Even though kale is in the spotlight lately, I still meet people in my classes who are a bit intimidated about how to prepare kale at home.

This salad is my absolute favorite way to enjoy kale. It’s one of the few recipes I make every week no matter what the season. Kale can be a tad bitter and the leaves are pretty hearty. But once you massage this tangy citrus dressing into the leaves, the flavor of the kale really mellows out. This is the perfect salad to make for traveling since you can leave the dressing on for a couple days if you want. This photo shows one of my favorite ways to eat this, with quinoa, red cabbage and avocado, but really the sky’s the limit!

Serves 6

2 bunches black kale (a.k.a Tuscan, lacinato or dinosaur kale), about 12-14 ounces, washed and dried

2 teaspoons minced shallot
½ teaspoon fine sea salt
A few twists of freshly ground black pepper
2 tablespoons fresh lemon juice or unseasoned rice vinegar
2 tablespoons fresh orange juice
2 teaspoons 100% pure maple syrup
6-7 tablespoons unrefined, cold-pressed extra-virgin olive oil

Toasted pine nuts or sunflower seeds, pomegranate seeds, red cabbage, dried cranberries, crumbled feta, chopped avocado, cooked quinoa…

1.  Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.

2.  Whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified.

3.  Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add your favorite salad fixings. Can be made a day or even two in advance.

Question of the day:  Do you make delicious kale dishes with lots of add-ins?   Inspire others by sharing your recipes and creative ingredients below.

About Pamela Salzman

pamela salzmanPamela Salzman is a certified holistic health counselor and a natural foods cooking instructor based in Los Angeles where she lives with her husband and three children.  She shares great healthful, family-friendly recipes and nutrition tips on her website

3 Responses to We Bonded Over Kale Salad {Recipe Included}

  1. Mary February 28, 2013 at 9:04 pm #

    Love this post! I downloaded the recipe as I am always looking for ways to get more kale in my family’s bellies.

    I cut up Kale, sprinkle it with olive oil and salt, roast it in the oven and the kids devour it. I am not sure if it retains all of its nutrients though?

    Can you discuss what heating does to kale?



  2. Meredith February 28, 2013 at 11:15 pm #

    I have loved this recipe before, and you have reminded me!! Thank you! I am making it for my family tomorrow night- with toasted pumpkin seeds, cranberries, avocado, red cabbage. Maybe carrots too- color is beautiful here!!! Love my kale.

    • Elise March 1, 2013 at 1:58 am #

      Meredith! I love the colors…and all the additional nutrients going into your salad. Thanks for sharing and also inspiring us. So glad you love your kale:)

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