I was so excited last Thursday that some of you linked up recipes for Raw Foods Thursdays!  It was our first official week, and what a great start it was to delicious raw foods sharing! I hope you’re taking my challenge to try at least one raw recipe this week and to share your experience or recipe with us this Thursday!  I look forward to seeing what you come up with!  I came up with kale and nori.

Kale has become a staple in our home.  We juice it, shred it, toss it, and use it for wraps. But nori is something that we typically just use for making sushi.  It’s so good for you, containing vitamins like vitamins A, B1, B2, B12, and E. It also has more vitamin C than oranges.  Thirty to 50 percent of nori is protein from a variety of amino acids, and it’s high in iron and iodine. So I’ve been looking for more ways to get it into our diet.  I’ve found that this Kale Nori Salad is a delicious way to enjoy the benefits of both green power foods.

Kale Nori Salad

by Heather

Ingredients:

• 1 bunch of kale
• 2 sheets of Organic & Raw Untoasted Nori
• 2 T. raw tahini
• 1 T. gluten-free tamari
• 1 clove of garlic
• ¼ c. olive oil
• 2 T. lemon
• 2 T. water
• 1 avocado
• 2 T. sesame seeds

1. Wash kale and remove the thick center stem. Roll kale like a burrito and slice it into thin ribbons. Place in a large bowl.

2. Cut 2 sheets of nori in half.  Then cut each half into 1/4 to 1/2 inch slices. Add nori to the kale.

3. Place tahini, tamari, garlic, olive oil, lemon, and water in the Vitamix
or blender and blend until creamy.

4. Pour the tahini mixture over kale and nori strips and toss to coat.

5.  Mix in avocado chunks and sprinkle with sesame seeds.

Yields 4 large servings

Other kale salads you might enjoy:

• Raw “Cheesy” Kale and Chickpea Salad Vegan, RAW, SF, DF
• Colorful Kale Salad Vegan, SF, DF
• Curried Quinoa Mango Kale Salad Vegan, SF, DF

Readers, dish!

• Do you eat nori?
• What is your favorite way to eat nori?