Raw Foods

Kale Nori Salad

4 Comments 20 August 2012

Kale Nori Salad

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:

Readers, dish!

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

4 Comments so far

  1. This looks incredible! My kids are crazy about nori and kale and yet I have never thought to combine the two. I make a kale salad at least 3 times a week for the family (with olive oil and sea salt) and am quite excited to make this new one!

  2. This looks amazing. I have some nori that I should use up, this would be perfect.

  3. Looks great! I still think nori is best used for sushi rolls, even raw sushi. Yum! :)


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  1. Vegetarian, Gluten-Free Roundup: Enjoy the end of summer! - 31. Aug, 2012

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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