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Overnight Kale Salad
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
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Overnight Kale Salad

Overnight Kale Salad

Overnight Kale Salad
Three Stars Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:25 minutes
  • Cook Time:0 minutes
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