Kale is a hearty winter green that holds up well in soups and stews but it’s also wonderful as a salad if you serve it with this delicious creamy dressing. It’s so easy to make and is the best and most delicious way to get in those greens our body loves!
I can’t believe I haven’t yet shared a kale salad on my blog, even though I make it on a regular basis. In this recipe I have upgraded the flavour with the awesome “sunflower cheese” dressing, as I normally just add in lemon and avocado. Everyone who has tried this recipe has LOVED it and ask for more so it definitely is worth the try.
The best part about this salad is that you can make it, refrigerate it, and it’s still perfect the next day. It won’t get wilted or soggy like lettuce once it’s tossed with dressing, so it’s the perfect salad to make ahead for lunch.
200g kale, washed and chopped
2 handfuls pumpkin seeds
1 avocado, sliced
2 1/2 cups water
1 1/2 cups raw Sunflower seeds
1 tsp Himalayan/Sea Salt
2 tsp paprika
2 tsp onion powder
2 lemons, juice
1 clove garlic, minced
In a bowl, place the washed and chopped kale and set aside.
Put the ingredients for the dressing in a high speed blender, and blend until very smooth and creamy. The secret to a fine dressing is letting the above ingredients blend in a strong blender for quite awhile.
In a small pan, on very high heat, add in the pumpkin seeds and allow to toast until golden-brown.
Pour over the dressing onto the kale mix very well, ensuring all the kale is coated with the dressing (I use my hands for best results. It is messy, but make sure you wash your hands well before and after hand).
Sprinkle over the pumpkin seeds and place on top the sliced avocado.
Serve cold and enjoy!