wedding kale salad

We wanted a simple, festive menu for our at-home wedding reception, without a lot of fuss going on in the kitchen. So we jumped on the food truck wagon and hired Vero Amore and their renovated fire-truck equipped with an italian pizza oven to whip up pizzas in our driveway. They were great to work with, even making gluten-free, dairy free and lots of  veggie variety.

To balance the pizza and cupcake situation, (when I say simple, I mean simple. that’s all we had… pizza. cupcakes. salad.) I  wanted a super-chopped, super-nutritious, full of flavor salad. I knew just who to go to…my friend and The Organic Kitchen cooking school founder, Rachel Yaseen.

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And did she ever deliver.

I am still getting emails and texts asking for the recipe for the kale salad she created for our special day. For some reason, men are particularly fond of it. I made it for a family Easter gathering and several men commented on how they normally don’t like kale (or salad) and they loved this recipe!

This is a party crowd pleaser and a perfect make-ahead-keep-in-the-fridge-for-a-few-days salad.

I highly recommend checking out Rachel’s other recipes here. She is a salad and sauce master.

Oh, and a special shout out to Cup Quequitos for the over-the-top amazing  cupcakes. Vegan, naturally sweetened, pretty, even some gluten-free, made special for me and my daddy, who has celiac disease.


Rachel’s Wedding Kale Salad


as many raw, unsalted almonds + raw, unsalted sunflower seeds as you’d like.

take one egg white and beat until fluffy, add just a bit of coconut sugar or maple syrup. coat the almonds and the sunflower seeds in a bowl. bake at 375 or 400 until they’re kinda crispy.

as much kale as you’d like, ribs removed, chopped super fine.

in a bowl, massage the kale with about a quarter of an avocado. (you can use as much avocado as you want, but for the whole batch of wedding salad she only used 3/4 of one huge avocado.) do this with your hands, really massaging the avocado into the kale until it softens.

finely chop celery, radish, carrot and jicama. i use my all-time favorite chopper .

she added goji berries for the wedding salad but also recommended pomegranate seeds which I used for the Easter version. Both are great.

add some black sesame seeds and black Hawaiian salt (I get this at AJ’s) – to taste. she uses a very tiny amount. she swears by this salt and the black sesame seeds, so try to find/use them… but if you can’t, sea salt works too.

add unsweetened shredded coconut if you’d like. (not in the wedding version, but she recommended it.)

dressing is 1/2 citrus to 1/2 maple syrup grade b, organic if possible. for citrus, she mixed fresh squeezed orange juice and lemon juice. whisk together.

toss all of the above with the dressing…

here’s her web site for more recipes if you’d like 🙂

and here’s to you, as you enjoy this salad. may you feel loved, light, happy and free!

toast and laughing