Recipe: My Favorite Kale Salad

Bites

Jul 7

I’m constantly looking for more plant-based meals to make so we can decrease our use of animal products. Not only is it better for you and your gut, but it’s better for your wallet and the environment! Some plant-based meals that we love include eggplant parmesan, quinoa tacos, and Irish stew, but nothing beats this spicy kale salad.

This salad looks super bland but packs a crazy punch you’d be so surprised. It’s spicy and acidic but also savory, and full of nutrient-dense foods so you feel really good eating it. This recipe makes 2 servings, but I literally have to stop myself from eating the entire thing in one go. It’s the only salad I crave regularly!

Here’s how to make the kale salad that I’m obsessed with:

*note I like to use nitrile cooking gloves when I make this because your fingernails WILL STAIN GREEN. You’ve been warned.

Ingredients

2 bunches of organic curly kale
3-5 cloves garlic (5 if you’re a garlic lover but no less than 3)
1 lemon
1 avocado
2 tsp soy sauce (coconut aminos if you have a soy allergy, like me)
1½ tsp apple cider vinegar
drizzle of sunflower seed oil (olive oil if you don’t do seed oils)
¼ tsp turmeric powder
¼ tsp cayenne powder
¼ tsp pepper
pinch of salt
1½ tsp spirulina powder
3 Tbsp nutritional yeast (I love this stuff and definitely put way more than 3 Tbsp. More like 3 heaping Tbsp)

Instructions

Destem and break up kale, put leaves in a large bowl
Finely chop garlic and add to bowl
Squeeze lemon juice over kale, use the entire lemon
Slice avocado and set aside, you’ll add this in at the very end!
Add remaining ingredients to bowl
With gloves on (optional), massage your salad for about a minute. I promise it will still have crunch, you just want all of those spices and liquids mixed well.
Garnish with avocado slices on top and you’re done!