I Am Giving Marinated Kale Salad

I Am Giving Marinated Kale Salad  

From I Am Grateful: Recipes & Lifestyle of Café Gratitude by Terces Engelhart via Chow.com

A tasty, ultrahealthy way to eat your dark, leafy greens.

Makes 4 servings.

Ingredients
1 cup shiitake mushrooms
4 cups shredded kale
1/4 cup hijiki seaweed (presoak for 2 hours, drain)
1 cup shredded carrots
1 cup julienne-cut cucumbers
1/2 cup sesame seeds to garnish

For the Marinade:
1/2 cup olive oil
1/3 cup fresh orange juice
2 1/2 tablespoons Nama Shoyu
2 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil
1/2 jalapeño pepper
1/4 teaspoon salt  

Directions:
To Make the Marinade:
Blend all ingredients until well combined.

For the Salad:
Slice shiitake mushrooms into thin strips and marinate in 1/4 cup lemon juice and 1/4 cup Nama Shoyu. Set aside.

In large bowl place kale, drained hijiki, carrots, and cucumbers. Drizzle with marinade and toss until well coated. Remove shiitake mushrooms from liquid and add them to salad mixture. Toss lightly. Divide salad onto four plates and garnish with sesame seeds.