My mom isn’t the biggest fan of kale, but she really likes this salad and requested that I bring it for Easter dinner last Sunday and I happily obliged. She loves the chopped celery and the dressing, and I’ll take any excuse to make a super green kale salad to share! I happened to have some cooked quinoa in the refrigerator and thought it would make a great addition to all of the kale, but its definitely an optional ingredient because the kale salad is hearty and filling its own.
Coconut aminos is the secret ingredient in this salad, and is a great soy sauce alternative for those with soy or wheat allergies. It is a little sweeter than traditional soy sauce or tamari, and I find it at my local Publix in the organic section. I highly suggest buying a bottle to have on hand, but if you don’t have coconut aminos or don’t want to buy a whole bottle I would suggest using a little less low sodium soy or tamari, and adding 1/2 tsp of maple syrup to make up for that sweet component.
This salad would also make a great meal prep salad to keep on hand for lunches because it holds up so well in the refrigerator. Buy everything you need this weekend and have this salad for lunch next week with your preferred protein, I promise you won’t regret it!
Green Goddess Kale Salad
Serves 2-3 as a meal-sized salad, 4 as a side
adapted from The Fitnessista
1 large bunch of kale, stems removed and chopped
1/4 – 1/2 tsp garlic powder
1 1/2 tbsp coconut aminos
2 tbsp tahini
2 tbsp water
4-5 ribs of celery, thinly sliced
2-3 scallions, thinly sliced
1/2 cup cooked quinoa (optional)
In a large salad bowl, add the chopped kale and avocado, and massage the avocado into the kale with your hands until it is slightly wilted and darker in color, but not completely broken down.
In a small jar or bowl, combine the garlic powder, coconut aminos, tahini and water, and shake or whisk to combine. The dressing should be pourable but not too thin – if it seems too thick, add a splash more water or coconut aminos until you achieve the desired thickness.
Add the sliced celery, scallions, dressing, and quinoa if using, to the massaged kale and toss well to combine. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator until ready to serve. This salad is great cold or at room temperature, and holds up well in the fridge.
This salad will keep in the refrigerator for 2 – 3 days.