Kale Salad with Creamy Curry Dressing

I sometimes post a recipe in honor of an event or a person in my life. Right now, the Sun Valley Wellness Festival is on my mind. I am so excited for it! I will include more information about the Wellness Festival below, but I’m sure you’re wondering what the connection is with my Creamy Curry Kale recipe. I have just been a bit obsessed with Kale this spring (see also the Kale Salad recipe and Kale Chips), and I thought it would be fun to post the recipe along with information about the festival, along with a link to the TED talk by the festival’s keynote speaker, Dr. Jill Bolte Taylor (8.5 million views at the time of posting). It just may change the way you think about how your brain defines who you are and how you perceive the world around you.

First, here is the recipe:

Ingredients:
1-2 heads curly kale (or 8 oz bagged kale)*
1 T olive oil and a dash of sea salt
optional: ½ cup shredded carrots
optional: ½ cup shredded cabbage
optional: ½ cup cherry tomatoes, halved
½ cup toasted sliced almonds
sunflower seeds, or sesame seeds, toasted
*Harvest Sensation’s organic kale salad (8 oz bagged) works great in this recipe! It contains the carrots and purple cabbage in addition to the kale.

Dressing:
¼ cup tahini
4 T olive oil
2 T apple cider vinegar (Braggs is a great brand)
3 T water
2 T honey
2 T lemon juice or juice of 1 fresh lemon
¼ teaspoon curry powder
Optional: dress of toasted sesame seed oil

(Note: you may need to add more water, oil, and vinegar to achieve the desired consistency of your dressing. The above proportions yield a dressing that is quite thick).

Directions: Unless using bagged kale, strip kale of stems and tear into small pieces, and soak in a bowl to get rid of any sand/dirt and spin dry. To allow for easier digestion, drizzle the kale with olive oil and add a dash of sea salt and massage kale with your hands for a few minutes until it softens. You can leave the olive oil and salt on the kale overnight as well, allowing the kale to further soften.

Prepare the dressing using a blender or Cuisinart until smooth and creamy
Prior to serving, add the tomatoes (if using) and nuts. Toss with the creamy curry dressing. Enjoy!

Now, here is the information (links) about the Sun Valley Wellness Festival and Dr. Jill Bolte’s TED talk.  We are excited to welcome Dr. Bolte Taylor to the valley.  The 15th annual Sun Valley Wellness Festival will be held from  May 24 – 29, 2012 in at  the lovely Sun Valley Resort.  The Festival will feature over 50 presentations by top speakers on Mind, Body, Spirit and Environmental wellness, as well as workshops, yoga classes, Wellness Expo and music.  Hooray!

Comments

  1. Whitney says:

    Have you tried tossing the Kale with this dressing and then making the chips? I think I might give that a go. Maybe even dehydrate it…

Speak Your Mind

*