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Overnight Kale Salad

Three Stars Guiding Stars

  • Servings:

    Serves 10 to 12 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

Similar in taste to soy sauce, liquid aminos don't contain wheat and aren't fermented, making them a great gluten-free option; you can substitute them with reduced-sodium soy sauce. This salad and the dressing (you'll have leftovers) taste better the longer they sit in the fridge.
3/4 cup lemon juice, from 4 lemons
3/4 cup neutral-tasting oil, such as sunflower or canola
1/2 cup olive oil
1/4 cup liquid aminos, such as Bragg, plus more to taste
1 1/2 Tbsp. tahini
4 garlic cloves, minced
1/2 tsp. grated fresh ginger (from a 1" knob)
2 large bunches curly kale, stemmed and sliced thin
1/4 cup thinly sliced red onion, for garnish
1/4 cup toasted or sauteed pine nuts, for garnish
Overnight Kale Salad

Directions

1. Combine lemon juice, both oils, liquid aminos, tahini, garlic, and ginger in a blender or the bowl of a food processor; blend until smooth, scraping sides as needed.
2. Add kale to a large bowl and drizzle with half of dressing; toss until well coated, adding more dressing to taste. Cover and refrigerate overnight or up to 24 hours.
3. Just before serving, toss kale again, then sprinkle with sliced onion and pine nuts.
Source: Hannaford fresh Magazine, January - February 2020

Nutrition

Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 234 kcal (0%)
Total Fat 26 g (40%)
Saturated Fat 3 g (13%)
Cholesterol 0 mg (0%)
Sodium 240 mg (10%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 2 g (8%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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