How many times have we had a kale salad that was so tasteless and boring, that we couldn’t go on with eating it? The kale itself can be hard to chew if not prepared right. Well, that changes today! We are no longer tolerating kale salads that make us wish we never tried kale to begin with. I promise you; this kale salad is delicious, nutritious, and not boring!
Tips & Tricks
What makes this salad so delicious is not just the ingredients. It’s the method in which the salad is made. That includes massaging the kale. Yes, I said massage the kale. Kale, in its natural state, is very tough and crunchy – which can be difficult to eat in a raw form. Massaging the kale will not only help to soften the leaves, but it will also help to massage the salad dressing all over the leaves. Thank me later!
Ingredients:
• 1 – 2 bunches curly kale
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon liquid aminos or low-sodium tamari
• 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
• 2 tablespoons nutritional yeast
• Pinch cayenne pepper
• ½ medium red onion (thinly sliced)
• 2 garlic gloves (peeled and finely chopped)
• ½ cup red cabbage (thinly sliced)
• ½ cup cherry tomatoes
• 1 cup cooked chickpeas
• 1 tablespoon sunflower seeds
Instructions:
1. Wash your kale thoroughly and remove the stems.
2. Use a cutting board to thinly slice the larger leaves. It’s up to you how thin you want your kale to be sliced.
3. Place the kale in a bowl and drizzle on the lemon juice, olive oil, and liquid aminos. Carefully massage the kale to make sure all the leaves are coated.
4. Add the nutritional yeast and cayenne pepper.
5. Massage the leaves again to make sure their evenly coated.
6. Add the garlic, onion, cabbage, cherry tomatoes, and chickpeas to the bowl. Toss well.
7. Sprinkle the sunflower seeds on top.
8. Now it’s time for the salad to marinate. Let the leaves soak up all that flavor! This should take about 15 minutes. Enjoy!
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