Kale & Dulse Salad

Like many of you, I’m in love with kale. I prefer it raw, daily, in salads and smoothies.
One of my favorite parts about conducting a greenmarket or grocery store tour, is introducing my clients to the many varieties of kale. Redbor, Curly, Tuscan, White Russian are just a sampling of the common varieties in my neck of the woods. Yum! Yum yum yum!

Then there are sea veggies. Talk about variety, sea veggies come in all shapes, sizes, colors and flavors. They also come jam packed with an unbelievable range of nutrients that are crucial for attaining optimal health and longevity.

Dulse is my favorite seaweed! It’s briny, chewy and full of so much flavor. Like the other weeds of the sea, dulse is super packed with potassium, antioxidants, iodine, calcium, protein and B vitamins. I was first introduced to this dark brown veggie when I worked at Pure Food & Wine. I ordered the S&M salad (SOOO good!), and on top of my salad was dried dulse… I tasted it, and I was disgusted by the salty flavor. I like to give healthy food a couple of chances to impress me, so I tried it again mixed into my salad. Pure bliss! That salad would not be the same without it. Every dark green, hearty salad is taken to new heights with the addition of dulse.

Which brings me to today’s Kale & Dulse Salad. I like salads, but I don’t like spending a lot of time making them. Wash the greens, shred the carrots, whip up the dressing, toss and voila! A delicious and nutritious meal in minutes. I use dulse flakes at home, as opposed to the full dried leaves. I buy a big bag of it, and sprinkle it ALL of my veggies : ) The leaves are good too; I love their chewy texture in salads. And of course, this salad is taken to even higher heights with avocado.

Life certainly is good!

Kale & Dulse Salad 
(I use Tuscan kale (aka Lacinato) for most of my salads now. It’s the dark green variety with the straight leaves. If you have a food processor, use it to shred the carrots. Before you add salt to the greens, taste. Remember, dulse is salty already so you may not need more)
1/2 bunch or 4 cups of Tuscan Kale, torn off rib, leaves washed & dried
3 carrots, shredded
a generous sprinkling of dulse
1/4 cup pumpkin seeds
sea salt 
1 avocado, sliced
1 tbsp tahini
1 tbsp miso
juice of 1/2 or 1 lemon
dash of cayenne pepper
Place kale and carrots in a large salad bowl, stir in dressing and massage well. Add dulse, pumpkin seeds and season with salt and pepper to taste. Add avocado too.
And download one of my delicious, healthy, and nourishing vegan meal plans with recipes for free!