Healthy and Filling Vegan Kale Salad

Hey everyone,

Aside from work and university I’ve been really obsessed with Ellen Fisher’s Youtube videos, lately. I just love the positivity that radiates from her and her family. Living on Hawaii with fresh food in the garden…. she’s living the dream.
But she’s also inspired me to eat healthy again. These last couple of days I started to notice that I was eating slightly less healthy (which is okay, once in a while!). I usually notice when I start to eat less and less healthy and I think it’s okay to eat unhealthy occasionally, as long as you pick it up again in time.

So what’s the plan? I want to focus more on greens and fruit. I know I can’t eat too much fruit since that will upset my digestive system but I do want to slowly prepare my body for more fruit, as I love to eat lots of fruit in summer. (Don’t get excited, though. It’s still freeze-your-ass-off cold here in the Netherlands).

Another part of my get-healthy plan is to make one meal (lunch or dinner) some type of salad or other greens-based dish. The important thing to remember, when doing this is that you have to eat a bit more when you’re eating whole vegetables instead of grains etc. This is because they digest rather quickly. If you don’t eat enough you’ll be hungry again in an hour or two. So if you make the recipe below make sure you really load up on the veggies!

If you want to make the recipe with a different base you can also use any kind of lettuce or greens you want. I think Chinese cabbage might work well, too.

Delicious, healthy, filling kale salad

– Kale
– Cucumber
– Celery
– Avocado
– Sunflower seeds
– Sesame seeds

– Tahini
– Fresh lime juice
– Hot water
– Tamari

– Tempeh
– Tamari

First, fill your bowl with kale. This whole recipe is on a ‘however-much-you-prefer’-base so get as much of everything as you want. I will indicate how much I tend to use.
Now cut up your tempeh in small, bite-size pieces, place them in a bowl and cover them in tamari. You’ll want the tamari to really get in the tempeh so stir it around occasionally while marinating.

Next, cut up your celery and cucumber. I use 1/3 of a Dutch cucumber, if you’ve got the small American kind I’d use at least half. 1 stick of celery is enough for me but if you want more, go ahead and add it.
Mix the kale, celery, cucumber and sunflower seeds.


Now it’s time to make the dressing. In a small bowl mix 1 1/2 teaspoon of tahini with the juice of half a lime, a dash of tahini and as much hot water as needed to make it a thin fluid*. Mix the sauce through the vegetables. Be sure to stir a lot so that everything’s covered.

Preheat a pan and throw in the tempeh and excess tamari. Stir occasionally so that nothing gets stuck to the pan and the tempeh pieces brown (somewhat) evenly. Usually, one side suddenly gets a bit darker but that’s okay. It tastes thesame.

While the tempeh is baking, cut up your avocado into small pieces and put them on top of the kale mixture. Top off with the tempeh.


* If you want to make the dressing a bit more creamy you can add a little bit of olive oil. I used to do this, and I love it, but I don’t think it’s healthy to eat that much oil, so I’m cutting down.

This salad is great when you want to eat healthy but also want to be filled up. I really like taking it with me to work, as it stays well for quite a long time. Having the dressing get into the veggies only makes it more delicious.

I hope you try this recipe and if you do, please let me know whether you liked it!

love, isabelle

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