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Eat This

Make the Salad that Gets us Through our Craziest Days

Eat This BY erica 05/06/2014

The stressiest days at Of a Kind HQ tend to be photo shoot ones: We take all of our product pictures at our super-lovely Financial District office—which means there’s all sorts of hubbub (models changing! samples overtaking tables! cameras angling for the best light!). Our most recent coping mechanism has been ordering team lunch from the deliciously healthy Nourish Kitchen + Table via the pretty wonderful service Caviar, and every G.D. time, we all end up competing for the last scoop of the kale salad. I know what you’re thinking: Enough with the kale salad—it can’t possibly be that noteworthy. Well, you’re wrong, so shove it. To prove it to you, we asked Marissa Lippert, the nutritionally minded phenom behind Nourish, to share the tangy, sesame-y, just-hearty recipe, and because she’s the best, she said, “DUH.”

Nourish Kitchen + Table's Detox Kale Salad


1 bunch lacinato Tuscan kale, stripped of the stems, leaves roughly chopped
1/2 medium-sized watermelon radish, thinly sliced using a mandolin
1 small apple, thinly sliced as half-moons
2 scallions, thinly sliced
2 tablespoons sliced almonds, lightly toasted
generous sprinkle of sesame seeds, lightly toasted

2 tablespoons low-sodium tamari soy sauce (gluten-free)
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 inch piece of ginger, finely grated
1/4 cup toasted sesame oil
cracked pepper to taste


In a small mixing bowl, whisk together all dressing ingredients except last two. Slowly whisk in the sesame oil and season with pepper. Place kale leaves in a large serving bowl and drizzle in 1 to 2 tablespoons of the dressing. Massage the kale with your hands—yes, get down and dirty with your bare hands. (This is the big secret for the great-tasting salad!) Mix in the remaining salad ingredients and lightly toss. Drizzle with a little extra dressing until evenly coated. Serves 4.

Like what you see? Then you probably want to follow Nourish on Instagram.

Photo courtesy of Christine Han Photography. 


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