Last month I went on a trip to New York and had lunch at a really cool vegan restaurant in Brooklyn, named “Sun in Bloom” which was recommended by veganspecialist Kim-Julie Hansen. Their signature dish is Chef Aimee’s Macro Salad, which was an amazing vegan salad. I love to try out and get inspired by these vegan restaurants when traveling.
The base is kale, massaged with a creamy dressing. Then Aimee added sauerkraut, which was a surprisingly nice addition. These fermented foods are a great source of probiotics and have many more healthbenefits (more info).
Further ingredients are roasted pumpkin or butternut, avocado, wakame, spiced pumpkin seeds, cayenne. In the recipe here below, I give you two different dressings, of which I prefer my Ginger-Sesame-Miso-Tahini Dressing, but I also give you a slightly easier one.
It’s an absolute ‘superfood’ salad! Try it out and I would love to hear from you! #Yvetteshealthykitchen
Much Aloha Yvette
- 1 bunch of curly kale
- 1 lemon
- 1 - 2 cups butternut squash or sweet potato cubed (3/4 of an inch)
- 1 tsp of 'sumac' spice * (optional)
- 1 yellow onion, sliced
- 1/4 cup sauerkraut, squeeze out the juice before use
- 3/4 cup broccoli florets blanched (this is optional)
- 1 avocado, sliced
- 1/4 -1/2 cup pumpkin seeds
- 1 tsp currypowder, a dash of cayenne
- olive oil, salt and pepper
- ¼ cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- 1/2 tsp or more of maple syrup
- Freshly ground black pepper, to taste
- a bit or warm water
- Preheat oven on 185 C or 385 F
- Prepare the pumpkin or butternut squash, toss with oil, salt and pepper and if you have the sumac spice, place in oven to roast for about 20-30 minutes, check regularly. Should not be too soft.
- Wash the kale, rip of leaves from stem and cut or tear the kale in small pieces according to your liking. Place kale in a bowl, add some salt, lemon juice and olive oil and massage and squeeze your kale.
- Sauté the onions until nicely golden brown, put aside to cool off on a plate.
- In the same frying pan as the onions, roast the pumpkin seeds, slowly. Once they start popping, add a dash of oil and the spices; curry powder and cayenne, stir thoroughly.
- Pumpkin seeds: you can also make the toasted ume bushi pumpkin seeds, click here for recipe
- Make the dressing by mixing all ingredients in a blender, pour a bit over the kale and massage once more.
- Assemble all in a big bowl or on individual plates,
- Mix kale, sauerkraut and onions, place sweet potatoes/butternut on top, optional the broccoli florets. Then the sliced avocado, more dressing and sprinkle with toasted pumpkin seeds, some cayenne or chili flakes and some coarsely grated sea salt.
- *Pumpkin seeds: you can also make the toasted ume bushi pumpkin seeds
- click here for recipe
- * Sumac is a middle eastern, lemonly flavoured spice
- *This salad can easily be kept in fridge for your next day 'to go lunch'