Buddhist Kale Salad
There was a Buddhist temple right in the most Polish of all places outside of Poland; Hamtramck, Michigan. I used to love to go there because they made this amazing kale salad. I wanted to make it myself, but they didn't have a cook book, and I could never get anyone to give me the recipe. I definitely work better with recipes.
However, they did list the ingredients on the label. So I pieced this together, and it's stood the test of time.
- Curly Kale. A good sized bunch.
- Juice from 1/2 lemon.
- Pinch of salt.
- 1/2 cup of cooked quinoa. You can use a little more if you like. I usually do.
- Chopped almonds. I usually have some raw almonds laying around because I'm a healthy snacker like that, so I just grab a handful and chop 'em up, but you can get the fancy sliced kind if you like.
- 1-1/2 tbsp avocado oil
- 1/2 tbsp sesame oil
- 1/2 clove garlic
- 1/2 tbsp tamari
- 1/2 tbsp rice vinegar
- Black pepper to taste
- Dash of red pepper flakes, if you're into that
- MASSAGE THE KALE, for the love of all things holy! Too many times, you get a kale salad in a restaurant, and you wind up with a cramp in your jaw from chewing it. You don't need that kind of stress in your life, so massage your kale.
- Tear the kale into bite size pieces in a large bowl. Squeeze the lemon over it and sprinkle a little salt. Get your hands in there and massage it Bugs Bunny style like that old cartoon. Remember that on Saturday mornings? Good times. Anyway, it'll turn a bright green color, and that's when you know it's good to go.
- Next add your cooked quinoa and almonds to the bowl.
- If you haven't put all the ingredients for the dressing in a little bowl and mixed it up, do that now. Then Pour 1/2 the dressing on it, and mix everything up really well. Make sure the dressing get's all through the quinoa so you don't have any bland bites.
- Taste it, and add more dressing so it tastes like you want.
That's it. Makes a great main or side.
Disclaimer and invitation.
Some of you know a lot more about cooking that I do. If you have any ideas or modifications for the dressing, comment below. I'd love to hear your thoughts, and I'll credit you in the cook book, due to release in 2035.