I am obsessed with this salad. The dressing is just so delicious and when well coating finely chopped kale shreds, you won't be able to get enough of this. This salad could possibly be a game changer for people that aren't big fans of kale or greens. The perfect appetizer, that can be filled out with roasted veggies and chickpeas for a full meal. Just the kale itself is packed with protein and nutrients, plus some homemade plant based parmesan and dried fruit add some extra vitamins. It's tasty but also simple... the perfect pairing to almost any meal and an easy salad to make when having guests over. This may actually become your new favorite salad. This recipe creates 4 small servings.
Ingredients:
for the dressing:
2 large garlic cloves
1/4 cup lemon juice
3-4 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon pure maple syrup
for the salad:
Vegan parmesan (pecan, pepita or cashew)
2 large bunches of kale, stemmed
1-2 handfuls of dried cranberries, cherries and/or blueberries
Directions:
Make the parmesan.
Finely chop the kale leaves into thin strands. Add to a large bowl.
Make the salad dressing by pulsing garlic and other dressing ingredients in a mini food processor until well combined. Pour the dressing over the kale, and massage the dressing into the kale with your hands.
Sprinkle parmesan over the salad and add the dried fruit. Serve immediately, or store in the fridge for 30 minutes to soften.
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