Raw Kale Avocado Salad with Carrot Coriander Vinaigrette

1 large bunch curly kale, rinsed, stemmed and chopped
2 avocadoes, diced
1 cup sunflower seeds

1 tsp coriander seeds
1 cup fresh carrot juice
½ medium shallot
1/8 cup champagne vinegar
¼ cup olive oil
¼ cup chopped fresh cilantro
sea salt/black pepper to taste
(makes about ½ cup of dressing, lasts 2 weeks in fridge)

Toasting the coriander seeds. Set a small pot on medium heat. Add the coriander seeds. Toast the seeds, tossing them around in the pot frequently, until the smell of the coriander releases itself, about 5 minutes.

Reducing the carrot juice. Pour in the carrot juice and the shallot. Cook until the carrot juice is reduced down to about 1/4 cup, about 15 to 20 minutes. Add the champagne vinegar to the carrot juice and give it a stir.

Finishing the vinaigrette. Pour the liquid in the pot into a blender. Blend on medium speed. Slowly, drizzle in the olive oil until the oil is fully incorporated into the dressing, about 2 minutes. Add the cilantro and blend until it’s mixed into the dressing. Season with salt and pepper to taste.
Place kale, and sunflower seeds in large bowl. Add dressing to salad, gently massage into kale with hands. This will soften it almost immediately. Add avocado and sunflower seeds. Gently toss and serve. Excellent over quinoa!

Recipe adapted from Nourishing Meals Cookbook and the Gluten-Free Girl Recipe Blog, both frequently consulted in our kitchen.


Delicious Savoury Kale Chips

We over-wintered kale in our garden this year, so are currently eating it by the bowlful – green smoothies in the morning, soups, salads throughout the day, and one of my favourite snacks:

Delicious Savoury Kale Chips

  • 3/4 cup raw cashews

  • 1 large bowl kale, washed and dried, de-stemmed and ripped into “chip” sized pieces (I did not do this, just put whole leaves directly into the dehydrator, stem included, they are easy to break up once dry)

  • 1/2 red bell pepper, stem and seeds removed, chopped into small pieces

  • 1 clove garlic, peeled, crushed

  • 1 tablespoon tamari soy sauce

  • 2 tablespoons grapeseed or olive oil

  • 1/3 cup nutritional yeast (not to be confused with Brewer's yeast)

  • 1 lemon, peeled, cut into wedges, and de-seeded

  1. Cover the cashews with water in a small bowl and let the soak for at least one hour before processing.

  2. Add the cashews, red pepper, garlic, soy sauce, oil, and nutritional yeast to a food processor or vitamix/blendtec blender. Scoop the flesh from the lemon and add this to the food processor as well. Blend until smooth.

  3. In a large bowl, combine kale and cashew paste, making sure kale is evenly coated. Place kale pieces on baking sheets allowing space between each piece so they do not touch or overlap.

  4. Drying can be done in the oven or using a food dehydrator.
    a) We used a food dehydrator, which makes it really easy, the kale does not have to be dry, just rinsed and then spun out in a salad spinner. Then, once coated in mixture, spread out on trays and set to the Fruit/Vegetable temperature (ours is set at 135 degrees) and left to dehydrate for about 5 hours. Should be crispy when finished.
    b) If using an oven, set temperature to 300 degrees. Line several baking sheets with parchment paper. Spread kale out in single layer. Bake for 30 minutes turning once. In my experience these need to be watched very carefully so as not to burn. If not dried well before mixing with topping, they have a tendency to burn. Chips will be ready when crunchy and stiff and topping doesn't feel chewy or moist.

Kale chips will keep in an airtight container for one week, but I bet they won’t last that long.  ☺