Simple Umami Kale Salad
Now that kale is coming into season, I made this Umami Kale Salad for our recent Human Design Wellness Workshop, paired with my favorite vegan mac n’ cheese recipe (don’t worry — that one’s coming soon!).
Meet your new go-to weeknight salad. This simple dish is packed with healthy fats, fiber, and that savory umami flavor that makes greens anything but boring. Massaging the kale with avocado, toasted sesame oil, and lemon helps soften the leaves, making them easier to chew and digest — while unlocking even more flavor.
Children who take part in meal prep are significantly more open to trying new foods, according to research — proof that curiosity (and a little kitchen chaos) can be a good thing. So invite them to get hands-on and help massage the kale. You might be surprised how quickly they start eating their greens.
Store leftovers in the fridge for up to two days.
Serving Size: Serves 4.
Ingredients:
1 bunch kale, stems removed, torn into bite-sized pieces
½ avocado sliced
1-2 tablespoons of freshly squeezed lemon juice
1 tablespoon toasted sesame seed oil
2 tablespoons hemp hearts
Salt and pepper to taste
Toasted chickpeas (optional garnish)
Instructions:
In a large bowl, add chopped kale, avocado, lemon juice, and sesame oil.
Massage the ingredients together using your hands until the kale softens and the avocado turns into a creamy dressing.
Sprinkle with hemp hearts, and toasted chickpeas if using, season with salt and pepper, and toss to combine.
Serve immediately or store in the fridge.
Nutritional Value: Rich in healthy fats, fiber, antioxidants, and plant-based protein from hemp hearts, making it a nourishing choice for any meal!
Diet: Gluten-Free, Dairy-Free, Vegan, Anti-inflammatory, Gut Friendly, Candida, Ayurvedic
