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Massaged Kale and Kelp Noodle Salad

Kelp noodles are still a new discovery for me but it makes  a nice change from courgette (vegetable) noodles as the texture has much more bite and is slightly crunchy. It amazes me that they are raw, gluten free, low carb and basically made from seaweed and water.

Massaged Kale and Kelp Noodle Salad with Chicken

The downside is obviously that without a decent dressing they can be quite tasteless! Given the resemblance to vermicelli I decided to borrow the flavour typically used in an Asian glass noodle salad - namely sesame.

The base salad is vegan friendly and nut-free but I like to serve mine with a handful of either shredded cooked chicken or cashew nuts for an extra protein hit. It is also delicious with chuinks of creamy ripe avocado strewn in.

Massaged Kale and Kelp Noodle Salad
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 2-3
Massaged Kale and Kelp Noodle Salad with Chicken and Persimmon

1 pack (340g) kelp noodles, rinsed, drained and snipped into manageable lengths!

For the dressing:
3 tbsp sesame seeds
2 tbsp nutritional yeast
2 tbsp tahini
2 tbsp coconut aminos
2 tbsp sesame oil
2 tbsp lemon juice (1/2 lemon)
2 tbsp manuka honey (or sub available liquid sweetener of choice; adjust to taste)

For the kale:
100g kale, washed, dried, woody stalks removed
1 tbsp EVOO
1 tbsp lemon juice (1/4 lemon)
big pinch sea salt

Optional extras: (handful per person) shredded cooked chicken, cashew nuts, avocado chunks

1. Whisk together the dressing ingredients until well combined. Check for taste, adding extra honey or a pinch of salt if needed.
2. In a large bowl, add kelp noodles and pour over the dressing. Massage together ensuring everything is evenly coated. Set aside for 15-20 minutes to marinade.
3. In a separate bowl, mix kale with EVOO, 1 tbsp lemon juice and salt. Use hands to massage the leaves until they soften and brighten in greenness.
2. Add the kale to the kelp and toss well to combine. Add in optional extras either mixed in or on top of individual portions once served. Finish with a sprinkle of extra sesame seeds if desired.