Brassy Brassicas: Green Goddess Kale Salad

I had to temporarily remove my FAVORITE Apple Kale Salad from my diet, as the dressing consisted primarily of vinegar and maple sugar. I love how problems often open the door for creativity. One night as I pulled dinner together I was DESPERATE to eat a kale salad to ensure my daily portion of brassica. As I surveyed my refrigerator and pantry, a new recipe came to my head.

I’ve been toasting sunflower and pumpkin seeds and mixing them with raisins for a quick grab & go snack. I pulled the mix out of the pantry, and then chopped up some onion and kale. But what should I use for the dressing? Most dressings are either dairy or vinegar-based. I eliminated dairy for three weeks and can’t have vinegar, as it is high in yeast. But I have vegan mayo on hand as it doesn’t have eggs in it and I’ve been meaning to try a Green Goddess dressing mix that we’d received in a Penzeys gift box. Walaah… the Green Goddess Kale Salad was born! It has become my NEW FAVORITE salad!!

Green Goddess Kale Salad


¼ c Sunflower Seeds

¼ c Pumpkin Seeds

Bunch of Kale, (generally I use 7 large leaves)

¼ of a Red or White Onion, Chopped

½- ¾ c Raisins


¼ c Vegan Mayo (Greek Yogurt is another option)

Juice 1 Lemon

3 T Penzy Green Goddess Spice (adjust to taste) - or mix dried basil, celery flakes, dried dill, minced garlic and diced green onions


Toast sunflower and pumpkin seeds in a small skillet. Set aside.

Remove the inner vein and stem (tends to be tough) of the kale by cutting down either side of the vein. Then chop the kale into bite size pieces. Add the kale to a bowl with onions, raisins, sunflower & pumpkin seeds. Dallop dressing on individual salad servings.

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