Best 2 Esalens Kale Salad Recipes

Indulge in a culinary journey with Esalen's Kale Salad, a symphony of flavors and textures that will tantalize your taste buds. Originating from the renowned Esalen Institute in Big Sur, California, this iconic salad has captured the hearts of health enthusiasts and foodies alike.

With kale as its centerpiece, this salad boasts an array of nutrient-rich ingredients, including avocado, quinoa, roasted sweet potatoes, dried cherries, and a tangy dressing made with lemon juice, olive oil, and honey. The combination of crisp kale, creamy avocado, and tender sweet potatoes creates a delightful contrast, while the dried cherries add a touch of sweetness and chewy texture.

The recipes in this article offer variations on the classic Esalen Kale Salad, catering to diverse dietary preferences and culinary inclinations. From a vegan version that swaps honey for maple syrup to a protein-packed variation featuring grilled chicken or tofu, these recipes provide endless opportunities to customize your salad experience.

Whether you're seeking a light and refreshing lunch option or a hearty and wholesome dinner, the Esalen Kale Salad and its variations are sure to satisfy. Embark on this culinary adventure and discover the perfect balance of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

KALE SALAD WITH DATES, PARMESAN AND ALMONDS

Kale Salad with Dates, Parmesan and Almonds image

With a savory salad. Dress kale a day ahead; toss at the table.

Provided by Zoe Singer

Categories Salad Appetizer Thanksgiving Quick & Easy Lunch Parmesan Date Almond Kale Healthy Self

Number Of Ingredients 10

Ingredients

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right kale: Look for kale that is dark green and has no signs of wilting or yellowing. Curly kale or Tuscan kale is the best choice for this salad.
Massage the kale: This helps to break down the tough fibers and make the kale more tender. Simply rub the kale with your hands for a few minutes until it starts to soften.
Use a variety of toppings: The toppings are what really make this salad special. Feel free to experiment with different combinations of nuts, seeds, dried fruit, and cheese. Some popular options include almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, cranberries, raisins, goat cheese, and Parmesan cheese.
Make the dressing ahead of time: The dressing can be made up to 3 days in advance. This makes it a great option for meal prep.
Store the salad properly: The salad will keep in the refrigerator for up to 3 days. Be sure to store it in an airtight container.

Conclusion:

This Esalen kale salad is a delicious and healthy way to enjoy kale. It is packed with nutrients and antioxidants, and the dressing is light and flavorful. The salad is also very versatile, so you can easily customize it to your own liking. With its vibrant colors and amazing taste, this salad is sure to be a hit at your next party or potluck.