Looking for an interesting spice? Dried sumac berry is a mediterranean spice with a delicate flavor. It is a good source of Vitamin C and imparts a somewhat but subtle sour/lemon flavor to dishes. Featured here with kale, the pairing is perfect!
Taking this dish holistic and entirely raw, our kale salad is not too overwhelming for those wary palates nor short on gourmet flavor! It’s a sublime alternative to the traditional kale salad!
1 large or 2 small bunches of curly kale, de-spined and finely chopped
2 tbsp. olive oil
1 small red onion (sliced thin and soaked in water 20 min.)
2 tsp. dried sumac berries (can’t find any locally? Try here at Spice House)
½ tsp. white sesame seeds
2 tsp. smooth Dijon mustard
1 tbsp. lemon (typically from ½ lemon)
1 clove garlic
1 can organic chick peas (or sprouted chick peas)
- Combine kale leaves with olive oil and 1 tsp. salt in a large bowl. Massage oil into kale leaves and allow to rest at room temperature until kale is lightly wilted, about 30 min.
- Slice onions on a spiralizer or mandolin paper thin and cover with clean, cold water. Let onions rest 20 minutes. Rinse onions in clean water and pat dry. Combine onions and sumac and sesame seeds. Season with salt and pepper.
- Combine lemon juice, garlic, and mustard in a small bowl and whisk until smooth.
- Toss kale, dressing, and chick peas. Top with onion mixture and serve.
Recipe adapted by Laura Bushey, MAT Certified Health Educator and Personal Holistic Chef. For more about Laura click here.
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