Kathy Patalsky is a health genius. Her foods not only look brilliant, but they make you feel brilliant. So if you're not much of a greens person, well give this salad a try and it might just change your mind.
Ingredients: 1 large bunch of kale (any variety) - remove thick stems/shred leaves by hand
Toppings (as shown - but you can add your faves): 2 tbsp hemp seeds 2 tbsp raw sunflower seeds 1/2 cup apple, sliced 1/2 avocado, diced/tossed in lemon juice handful of cherry tomatoes, diced 1/2 cup juice-packed mandarin oranges 1 small sweet onion, thinly sliced fine black pepper
Dressing: 2 1/2 tbsp tahini 3 tbsp seasoned rice vinegar 2 tsp apple cider vinegar 1-2 tsp healthy oil (I used macadamia nut oil - grape seed oil also nice) 1 tsp grade B maple syrup (optional - if you need extra sweetness to balance the bitterness of tahini)
Directions: 1. Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems. 2. Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I'm craving a very zesty salad. 3. Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed. 4. Fold in the hemp seeds and sunflower seeds. 5. Add the remaining toppings in a lovely pattern on top. Serve! 3. Fold the dressing with veggies. Serve immediately for crunchy, soft slaw or allow to chill in the fridge for a more marinated, pickled slaw. Allowing the slaw to set overnight will slightly wilt the cabbage but also intensify the flavors.
Having wanted to do something other than a profile editorial, we sought to re-create the Parisian short film