It was quite the shock when my meat-loving, pizza fiend of a boyfriend declared that he wanted to ‘go vegan’ 5 out of 7 days of the week. I think I squealed a little at the prospect of not having to eat meat as much as we have been doing since we began cohabiting, but inside I could only feel pangs of fear as what he said really sunk in. I realised that his new found vegan-ish-ism would mean two things:

1) all those wonderful things I enjoy daily as part of my mainly-vegetarian diet (honey, eggs, cheese) would be no more
2) this vegan 5/2 thing he had going on in his head was to be conjured up and cooked by yours truly

Well, I do love a challenge.

Over the past week I have embarked on a totally new dining experience, one where I have had to seriously plan meals, seek out vegan friendly ingredients and then… make them taste not vegan at all. I mean, do you know how difficult it is to cook vegan for a man who hates tofu and refuses it in every shape or form? SIGH.

Despite my initial fears he has, thankfully, loved every creation and plate I have put in front of him. And what’s really great about this new lifestyle choice we have adopted for at least the time being, is that I have started exploring and using a ton of different flavours and ingredients.

This salad was pretty much the highlight of my week, and comes from none other than health food blogger Deliciously Ella. Marinating the kale and massaging it may sound a bit cheap porno, but trust me it makes all the difference. Say goodbye to bitter tasting leaves, and hello to the best kale salad you’ll ever know.



The Best Kale Salad You’ll Ever Know

Serves 1

4 large handfuls of kale, hard stems removed and discarded
1 tablespoon olive oil
1 teaspoon rice vinegar
1 teaspoon tahini
1 teaspoon miso paste
Juice of 1 lime
1 ripe avocado, cubed
125g cooked beluga lentils, or similar type
Bunch of fresh, flat leaf parsley, roughly chopped
1 tablespoon pumpkin seeds

Place the kale leaves in a bowl and add the olive oil, rice vinegar, tahini, miso and lime juice and massage with your hands for a few minutes. The leaves will start to soften as the dressing breaks down the cell wall of the kale.

Stir in the avocado, lentils and parsley and season to taste.

Serve topped with pumpkin seeds.

This salad can be eaten right away, but it also makes for a perfect take to work lunch as the kale leaves are resistant to becoming overly soggy by the time you’re ready to chow down.

Recipe adapted from Deliciously Ella’s Marinated Kale Salad recipe


13 thoughts on “The Best Kale Salad You’ll Ever Know

  1. looks delish! I’ve never had beluga lentils before. Good luck on the vegan 5/7 thing!

  2. sgndersen says:

    Looks so good! Need to try this 😀

  3. Looks delicious and nutritious. If you carry on like this it’ll be an easy challenge 😉

  4. amandahoedt says:

    Love kale salad, good luck with the vegan challenge! I just made a raw vegan cheese sauce that is amazing, Good Luck!

  5. thefolia says:

    I massage my kale all the time with olive oil, lemon and avocado and will have to try it with some tahini! Happy massaging!

  6. This sounds yummy! Perfect for my vegetarian daughter and I! 🙂

  7. I think this recipe looks fantastic – and a really nice change from the salads I’ve been making!

  8. This salad looks seriously good! I’m not vegan but find lots of our meals are vegan because once you get to know your plant foods it’s so easy to make them taste amazing (and as an added bonus are cheaper and often quicker to prepare). Enjoy your explorations!

  9. Valarie says:

    Reblogged this on Yonge & Egg and commented:
    What other food bloggers are making…

  10. I’ve been dying to try this – totally will now, x

  11. How have I never thought to pair kale with tahini?! Two favorites but I have never combined them before. Amazing! I will be trying this recipe this weekend- can’t wait. I love your blog, by the way. Gorgeous photography.

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