Kale Salad

2 bunches green or red kale
1 cup alfalfa sprouts
2 lemons
4 tbsp. Nama Shoyu
Sea salt and pepper to taste (you won’t need much sea salt with the Nama Shoyu, but do use a good amount of black pepper)
2 tbsp. olive oil (for an optional drizzle)

Optional: A personal favorite, this salad is super on its own, or with additional toppings, such as: tomatoes, avocados, shiitake mushroom strips (marinated overnight in garlic and Nama Shoyu), olives, or sesame seeds—you name it. Olives are great, but choose wisely—sea sea salt brining and oil curing are traditional ways of preparing olives, stay away from canned olives (or anything in a can for that matter!).

Steps) Cut the kale into very thin strips. Add all other ingredients to kale, and mix well. Use your hands to mix making sure all the kale is well coated.

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