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Kelp Noodle Salad with Almond Miso Dressing

Who doesn’t love a good, light, flavourful salad? This salad will have your taste buds jumping and non-salad eaters coming back for seconds.

And more often than not, you’ll find this dressing in my fridge for anytime I’m in the mood for a good salad.

Ingredients:

  • 1 package of kelp noodles
  • 4-6 stems of kale (or a small pre-packaged bag of a kale salad mix)
  • 1 tablespoon extra virgin olive oil

Dressing:

  • 1/4 cup water
  • 3 tbsp raw almond butter (fresh is always best)
  • 1 tbsp sesame oil
  • 2 tsp miso paste
  • 1 clove garlic (minced)
  • 1 tsp dried onion flakes
  • 1 tsp lime juice
  • 1/2 tsp ground ginger
  • 1 drop liquid stevia (or 1 tsp of raw honey)
  • Pinch of red pepper flakes

Directions:

Open and strain the package of kelp noodles. Use scissors to cut the noodles into more manageable sizes. Then put the noodles into your mixing bowl.

Wash kale and remove the stems. Chop into small pieces and add to the mixing bowl.

Drizzle kale and kelp noodles with olive oil and massage in.

Add all dressing ingredients to blender and blend until smooth.

Top salad with prepared dressing and mix until dressing is worked in (sometimes I even use my hands).

Allow to sit for at 30 minutes to allow the dressing to soften the kelp noodles.

Transfer to serving bowl (or your plate) and enjoy!

This recipe even stays crunchy and flavourful the next day for leftovers.




Kale Salad with Pecan Parmesan and Cranberries

This is by far my favourite salad this summer, best part of it is its ability to keep in the fridge for a few days which means less time in the kitchen and less dishes!

Ingredients:

For the Salad & Dressing

  • 2 medium bunches destemmed kale (I use the curly kale), finely chopped
  • 2 large garlic cloves
  • 1/4 cup fresh lemon or lime juice (I prefer lime)
  • 3-4 tablespoons extra virgin olive oil, to taste
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 handfuls dried sweetened cranberries, for garnish

For the Pecans

  • 1 cup pecan halves, toasted
  • 1.5 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 2 pinches fine grain sea salt
  • Optional: Use 1.5 tbsp of coconut sugar to coat pecans instead of nutritional yeast.

Directions:

Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard (you can save for juicing if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
Place dried kale into a large bowl.

For the dressing: Throw garlic, lemon or lime juice, oil, salt and pepper into blender and pulse until well blended. Add to the kale and massage with hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.

For the pecans: Add in the nutritional yeast, oil, and salt to the pecans and mix until they are fully covered.

Sprinkle the pecans all over the salad. Toss on a handful or two of dried cranberries and serve!

Slight adaptation of original recipe posted by Oh She Glows.