this is an old stand-by summer time meal salad, it’s mostly raw with a few quick cooked components. it also happens the be the first thing i ever cooked for my gentleman friend, so there you go, ROMANCE.

it’s pretty filling, has a lot of flavour and it’s EASY. which is what i need, because the past few days have been absolutely bananas.

first there was the 22L of soup i made mid week, followed by my band’s tape release on friday, followed by my roommate’s champagne birthday.

hey, it’s our little tape! it’s a split with our raddest pals, Movieland.

for katie’s bday cake i essentially made a giant raspberry chocolate ice cream sandwich.

OK BACK TO SALAD NOW. this makes atleast 4 servings.

if i’ve never talked about massaging kale before, here i go. anytime i’m using raw kale in a recipe (like this) i like to use massaged kale because it’s easier to digest and gives it a milder flavour. take the stems off, cut it up a bit and then take a section and massage it. you can actually massage it with your fingers, or be lazy like me and just roll it into a ball in between my hands until it looks darker and a bit wilted. you’ll be able to see the difference.

check it out! raw kale VS massaged kale

RAW

3 green onions, sliced

a big handful (50g) pea shoots, chopped roughly into 1 inch pieces

1/4 long cucumber, cut lengthwise then in thin slices

a big handful flat leaf parsley, roughly chopped

a big handful cilantro, roughly chopped

1 bunch kale, chopped and massaged

1 avocado, diced

2 cups salad mix (arugula and the likes)

1/4 c. toasted sunflower seeds

Combine all in a large bowl!

COOKED

1/2 head of broccoli, stems diced and cut into small florets

2 good seitan sausages, cut lengthwise then sliced

coconut oil for frying

sautee broccoli in coconut oil with a pinch of salt until slightly browned and it just turns bright green. put aside in a bowl. in the same pan, brown sausage, adding more coconut oil if needed. cool sightly and add to salad.

DRESSING

the zest and juice of 1 lime

1/3 c. tahini

2 cloves garlic, finely grated

3 inch piece of ginger, peeled and finely grated

2 tbsp bragg’s

1 tbsp sesame oil

1 tbsp chili paste

water

mix it all and thin with water as needed (it’ll depend on the type of tahini you have). toss with salad! eat!