Esalen Kale Salad

Photo: Down to Earth Recipes
This simple, delicious and famous kale salad recipe was perfected at the Esalen Institute in Big Sur, CA.
2-3 Servings


  • 1/3 cup cold pressed olive oil
  • 1/3 cup lemon juice
  • 1/3 cup tamari, shoyu or liquid aminos
  • 1/4 red onion, finely sliced


  • 1 bunch kale, washed, stems removed, cut into ribbons
  • 1/2 cup pumpkin seeds, toasted
  1. For the dressing - combine the ingredients and set aside. The onions will macerate over time, making it more delicious, although the dressing can also be used immediately. It will keep for a week in the refrigerator.
  2. Massage the dressing into the chopped kale.
  3. Let it sit for 10-20 minutes for the kale to soften.
  4. Sprinkle with toasted pumpkin seeds and serve. Enjoy!