• 1/3 cup Bragg Liquid Aminos, tamari or soy sauce
• 1/3 cup lemon juice
• 1/3 cup flax seed oil or extra virgin olive oil
• 1/2 medium red onion
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1 bunch fresh kale
• 1/2 cup alfalfa sprouts (optional)

Preparation

Combine the Bragg or soy sauce and lemon juice in a blender or whisk in a bowl.  Slowly dribble in the oil as the blender turns or as you whisk vigorously – this helps to emulsify the dressing.  Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.

Toast the seeds in a heavy bottomed pan (cast-iron is the best) over medium heat until seeds are just golden and fragrant.  Toast each seed type separately as their size requires varying roasting times.  Cool to room temperature.

Destem the kale.  Slice kale leaves into 1/4 inch ribbons (very important!)

Toss the seeds, spouts, and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale.  Thoroughly massage the kale with your hands.

From the Esalen Cookbook

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