Asian Kale Salad

The first time I made this salad I thought it was perfect. The second time, I found the dressing a bit strong. I think I just had more kale the first time so it may be best to err on the side of densely packing the kale when measuring (versus lightly packing). The dressing is full of flavour with lime juice, toasted sesame oil, orange juice, garlic, ginger and sesame seeds.

If this sounds good, you might also like:
Know Your Roots Salad
Apple Fennel Celery Salad
Mediterranean Couscous and Lentil Salad
Broccoli Slaw

Asian Kale Salad
Adapted from The Two-Week Wellness Solution

Serves 3

6 cups kale (lightly packed), washed well and drained (about 1 1/2 bunches)
2 tbsp fresh lime juice
1 tsp toasted sesame oil
4 tsp agave nectar
1 tbsp orange juice
2 cloves garlic, minced
1 tbsp minced ginger
1 tbsp sesame seeds
1/4 tsp sea salt

1. Remove the stems from the kale and chop the kale leaves into thin ribbons. Place in a large bowl.

2. Add the lime juice, sesame oil, agave nectar, and orange juice. Using your hands, stir well to combine. Continue to work the liquids into the kale with your hands - "massaging" the marinade into the kale. Once the kale turns a darker shade of green and is softened, you're done.

3. Add the remaining ingredients to the kale mixture and stir well.