Gallery: RECIPE: How To Make the “Best Kale Salad” with Chef Joya Carlt...

Don’t be fooled by its quirky name - The Butcher's Daughter is actually an all vegan/vegetarian juicery and restaurant-café in Manhattan’s trendy Nolita ‘hood. Since its opening last November, the restaurant has been working its way into the hearts of New York’s health-conscious clientele, who come for the bright atmosphere, fresh juices and simple, elegant, vegetable dishes. The Butcher’s Daughter is the newest addition to Heather Tierney’s group of trendy downtown spots, which also include the trendy cocktail bar Apotheke and Pulqueria. We sat down with Chef Joya Carlton to learn the secret recipe for “The Best Kale Salad”, as it is named on the menu. Click through our slideshow to see how to make it!

To make “The Best Kale Salad” you will need:

One Bowl of Baby Kale One-half Avocado One-half Green Apple Sunflower Seeds Tahini Brown Sugar to Taste

Note: The baby kale should be raw and freshly rinsed

Step 1: Cut the avocado into cubes and sprinkle on top of the bed of kale.

Step 2: Cut the green apple into cubes and add to the bowl.

Step 3: Spoon dollops of a pureed mix of sunflower seeds and tahini (to experience Joya’s exact recipe you’ll have to go in and try it!)

Step 4: Add additional sunflower seeds for texture.

Step 5: Sprinkle on brown sugar for taste.

Step 6: Enjoy!


+ The Butcher’s Daughter

Images: Ayasha Guerin


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