Nori and Kale SaladColin Berry | Delicious Living
- Serves: 6 people
- Calories per serving: 91
A high-protein, high-vitamin, high-fiber combination that’s a great make-ahead dish. Peppers add color and heart-healthy antioxidants, and sesame oil lowers blood pressure. TIP: If you can’t find nori, almost any other firm seaweed works. Don’t use dulse, though; it’s too delicate to hold up to the crunchy kale.
- Place sesame seeds in small nonstick skillet on medium heat, stirring or tossing almost constantly. When seeds begin to turn brown, smoke lightly, and sizzle, immediately remove from heat. Cool.
- In a large bowl, cover nori with boiling water and soak for 30 minutes.
- Steam torn kale leaves for 7 minutes. Drain kale and remove excess water with a salad spinner. Drain nori and remove excess water with a salad spinner. Combine with kale. Add bell pepper and toss gently.
- Combine oil, liquid aminos or tamari, garlic, ginger, and mustard in a small bowl. Whisk to emulsify. Add to kale mixture and toss. Cover and refrigerate up to 4 days, if desired. Just before serving, toss salad and sprinkle with toasted sesame seeds
PER SERVING: 91 cal, 62% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 1g fiber, 248mg sodium