Carrot, Kale and Nori Salad with Sesame Dressing

Sometimes I don’t particularly enjoy the writing portion of this whole bloggy blog thing, especially after a long (debatable), hard (even more debatable) week of work. 

So, I’ll be breif. 

I’m longing for Spring: light, bright, fresh, FRUIT, strawberries, asparagus.

Helloooo! Let’s get on with it already.

CARROT, KALE AND NORI SALAD WITH SESAME DRESSING
This was a surprisingly successful clean-out-the-fridge lunch.  So good, in fact, I made the same exact salad for dinner served along side perfectly grilled salmon.  Adam made no complaints.

Because this is a salad and not, say, cupcakes, the recipe is quite loose. By all means improvise. Also, I like tricking myself into eating raw kale. I love kale any way it is cooked, but in its raw state it is very bitter and harsh for my tastes. 

Salad:

  • 1 verdant (lush/green) head of romaine lettuce, rinsed, dryed, and thinly chopped into strands
  • 2-4 sturdy leaves of kale, prepped like the romaine lettuce
  • 6 carrots, grated by hand or in a food processor
  • green onions, sliced on a bias
  • 1/2 sheet of nori seaweed, sliced or crumbled
  • 1-2 tablespoons lightly toasted sesame seeds
  • Dressing:

  • 1/4 cup sesame seed oil
  • juice of 1 lemon (approx. 2 tablespoons)
  • 1 tablespoon water
  • 1- 2 teaspoons honey, agave nectar, or sugar
  • pinch of red pepper
  • Mix the romaine and kale together and place on a plate.  Top with grated carrot.  Then garnish with green onion, nori strips and lastly, the toasted sesame seed.

    Whisk the dressing together in a seperate bowl and drizzle over the top of the salad.  Serve immediately.