Salads are all about the dressings. I made this salad for a yoga retreat, and wanted to share. I don’t use measurements, so here is my best “recipe.” I always encourage to add more of what you like so it is to your individual taste. We all have different tastes and it’s best to hone your intuition in the kitchen by improvising and having fun.
Bunch of Kale (Lacinato/Dinosaur)
1 tsp. Umeboshi Vinegar
1/2c. Roasted pumpkin seeds
1tbsp. Apple cider vinegar
1-2 tbsp. Olive oil
1/4c. Chopped Parsley
Chop kale, place in a bowl with lemon juice (squeeze half the lemon over) and lightly massage kale. You may also lightly blanche the kale for 1-2 minutes if you prefer it be more tender. In a blender, add 1-2 tbsp. Lemon juice, avocado, umeboshi vinegar (add more if you prefer more salt), roasted garlic (roast in a small pan with olive oil and salt for 5-10 minutes on a med/low flame), Parsley, 1/4c. roasted pumpkin seeds, apple cider vinegar, and add water til the consistency is smooth and not too thick or watery. Garnish with remaining pumpkin seeds.