Spicy Kale Wrap Salad
Nutritionally dense raw kale salad, satisfying and delicious. Less than 10, fast and simple to put together. This spicy kale wrap recipe is the perfect lunch or dinner recipe.
Servings: 3 servings
Calories: 583kcal
Equipment
- Blender/Food Processor
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 extra spicy
- 1 clove Garlic
- 1 Lemon juiced
- 2 tablespoons Braggs Liquid Aminos
- Salt and Pepper to taste
- 1 package Almond Flour Tortillas - We like Siete Grain Free Almond Flour Tortillas brand
Instructions
Preparing kale leaves
- Prep kale by washing, drying (use a salad spinner), roughly chop set aside to let any excess water drain.
Preparing sauce
- To create sauce 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
Preparing salad
- In a large bowl combined dried kale, onions, reserved 1/4 cup chopped sun dried tomatoes, avocados, cayenne and nutritional yeast.
- Add sauce and massage mixture with hands to help soften kale leaves. You can add another 1/2 teaspoon of cayenne, if you like it really spicy.
- Blend sauce until smooth set aside
Preparing wrap or salad
- Can eat as a salad or wrap in vegan gluten free pita wrap or nori seaweed sheet
Nutrition
Calories: 583kcal | Carbohydrates: 37g | Protein: 13g | Fat: 48g | Saturated Fat: 7g | Sodium: 740mg | Potassium: 1869mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1348IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 5mg