Kate's Kale Salad (adapted from Esalen)

Last weekend my niece Kate Brill was visiting from Portland, Oregon and made the best kale salad I've ever tasted. It seems that all I eat these days is kale salad and this one is tops. Better than City Bakery. Better than my own version of City Bakery with caramelized (almost crisp) onions. It is beautiful and fresh, and adapted from the Esalen Cookbook with all of the crunchy wholesomeness you expect from Big Sur.

Kate's Kale Salad
(adapted from the Esalen Cookbook)

1/4	cup tamari soy sauce
1/4	cup lemon juice
1/4	extra-virgin olive oil
½	medium red onion sliced thinly and cut into half-moons
¼	cup sunflower seeds toasted
¼	cup pumpkin seeds toasted
¼	cup sesame seeds toasted
1	pound fresh kale, sliced into 1/4" ribbons
1	avocado diced (optional)

Combine soy sauce and lemon juice in a blender or whisk in a bowl. Slowly dribble in the oil as the blender turns or as you whisk vigorously to emulsify. Marinate sliced onions in the dressing as you prepare the rest of the salad.

Toast the seeds in a heavy bottomed pan over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.

Toss the seeds and kale with the onions, and as much dressing as necessary to lightly but completely dress the kale. Thoroughly mix with your hands. Let the dressing macerate the kale for at least 15 minutes before serving at room temperature.