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.
Prep Time25mins
Total Time25mins
Course: Dinner, Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3servings
Calories: 583kcal
Author: Nija Clark
Equipment
Blender/Food Processor
Ingredients
1head of Kaleroughly chopped
1/2cupRed Onionfinely chopped
1LargeAvocadodiced
1/2cupEVOO
1cupDried Sun Tomatoesreserve 1/4 cup for later use
3tablespoonsNutritional Yeast
2teaspoonground Cayenne Pepperor more if you like it extra spicy
1cloveGarlic
1Lemonjuiced
2tablespoonsBraggs Liquid Aminos
Salt and Pepper to taste
1package 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