Kale Salad with Sprouts and Seeds
Ingredients1 h 30 m servings 495 cals
- Whisk liquid amino acid, lemon juice, and olive oil together in a bowl until smooth; add red onion and alfalfa sprouts and stir to coat. Marinate onion and sprouts in the dressing for at least 15 minutes.
- Put kale into a large mixing bowl. Sprinkle sunflower kernels, pepitas, and sesame seeds over the kale. Pour the onion and sprout mixture with the dressing over the kale and seeds; mix together by hand to coat kale, massaging dressing into the leaves to soften.
- Cover bowl with plastic wrap and refrigerate salad at least 1 hour.
- Cook's Note:
- Low-sodium soy sauce can be used in place of the liquid amino acid.
Per Serving: 495 calories; 32 g fat; 46.7 g carbohydrates; 20.2 g protein; 0 mg cholesterol; 1045 mg sodium. Full nutrition
ReviewsRead all reviews 5
Delicious and nutritious! I greatly reduced the portion for just me and for convenience used baby kale greens, I find them to be tender and sweet and because they were baby greens I did not have...
Love the savory dressing which is not so common in salads. It's got great texture and plenty of protein and nutrition and it's easy to make with 'clean' ingredients. I added tomatoes and some av...
I found this recipe through a comment here at Allrecipes. The woman says she worked at a deli that served this salad and wanted to share the recipe because is so good, customers lined up to orde...
This is really good and has become our go-to kale salad recipe. I like it when it's still crunchy but also after a couple days when the kale has softened and really soaked up the juices. Sprouts...