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.
Nori and Kale Salad
Ingredients
- 2 tablespoons white sesame seeds
- 1/2 ounce dried nori or other thick, firm seaweed cut into 1/4-inch strips
- 4 cups boiling water
- 1 bunch kale with medium-size leaves cleaned, trimmed of center vein, and torn into salad-size pieces
- 1 small red bell pepper trimmed, seeded, and cut into 1-inch slivers
- 2-3 tablespoons toasted sesame oil
- 2 tablespoons liquid aminos or tamari
- 1 clove garlic, pressed
- 1 1-inch piece fresh ginger, peeled and grated
- 1/4 teaspoon Dijon mustard
Instructions
- 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
Recipe Notes
Nutrition Facts
Nori and Kale Salad
Amount Per Serving
Calories 91
% Daily Value*
Sodium 248mg
10%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 91 cal, 62% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 1g fiber, 248mg sodium