This spicy kale salad is always in heavy rotation. Salad can be tricky. Often times not filling enough to get you to the next meal but not this one. The kale makes this salad nice and hearty, the avocado gives you doses of healthy for you fats that keep you satiated for a good while.
This spicy kale salad is quick and easy to make and the cayenne pepper gives it an awesome kick.
You can eat as a salad, vegan gluten free pita wrap or nori seaweed sheet
Ingredients
- 1 head of Kale roughly chopped
- 1/2 cup Red Onion finely chopped
- 1 Large Avocado diced
- 1/2 cup EVOO
- 1 cup Dried Sun Tomatoes reserve 1/4 cup for later use
- 3 tablespoons Nutritional Yeast
- 2 teaspoon ground Cayenne Pepper or more if you like it spicy
- 1 clove Garlic
- 1 Lemon juiced
- 2 tablespoons Braggs Liquid Aminos
- Salt and Pepper to taste
Instructions
- Prep kale by washing, drying (use a salad spinner), roughly chop set aside to let any excess water drain.
- In a blender or bullet mixer add olive oil, braggs liquid aminos, juice of lemon, garlic, 3/4 cup of sun dried tomatoes, avocado and nutritional yeast and set sauce aside
- In a large bowl combine dried kale, onions, reserved 1/4 cup chopped sun dried tomatoes, avocados and nutritional yeast. Add sauce and massage mixture with hands to help soften kale leaves
- Can eat as a salad or wrap in vegan gluten free pita wrap or nori seaweed sheet
Print Directions
- Prep kale by washing, drying (use a salad spinner), roughly chop set aside to let any excess water drain.
- In a blender or bullet mixer add olive oil, braggs liquid aminos, juice of lemon, garlic, 3/4 cup of sun dried tomatoes, avocado and nutritional yeast and set sauce aside
- In a large bowl combine dried kale, onions, reserved 1/4 cup chopped sun dried tomatoes, avocados and nutritional yeast. Add sauce and massage mixture with hands to help soften kale leaves
Be sure to check out more of our plant-based dinner recipes.
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