Spicy Kale Wrap Salad

4.10 from 40 votes

Spicy Kale Wrap Salad

Nutritionally dense raw kale salad, satisfying and delicious. Less than 10, fast and simple to put together. This is a great Tassilis Raw copycat recipe. This spicy kale wrap recipe is the perfect lunch or dinner recipe.

Prep Time25

Total Time25

Course: Dinner, Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 583kcal

Author: Nija Clark

Equipment

Blender/Food Processor

Ingredients

16 ounces Kale - washed, stems removed, roughly chopped
½ cup Red Onion - finely chopped

Sauce

½ Large Avocado - divided - ½ mashed into kale mixture
½ cup EVOO
¾ cup Dried Sun Tomatoes - ¾ cup for sauce
2 teaspoons ground Cayenne Pepper - 1 teaspoon for mild heat or 2 teaspoons for spicier.
1 clove Garlic
1 Lemon - juiced - about 3 tablespoons
3 tablespoons Nutritional Yeast
2 tablespoons Braggs Liquid Aminos
Salt and Pepper - to taste

Salad

¼ cup Dried Sun Tomatoes - ¼ cup reserved for kale mixture

Wrap

1 - package Tortillas - We like Siete Grain Free Almond Flour Tortillas brand or optionally nori sheets for wrapping.
½ Avocado - ½ reserved for serving/wraps

Instructions

Prepare the kale

Wash and dry the kale well. Remove tough stems, roughly chop the leaves, and set aside to let any excess water drain.
16 ounces Kale

Make the sauce

In a small blender, combine olive oil, Braggs Liquid Aminos, lemon juice, garlic, ¾ cup sun dried tomatoes, cayenne pepper, and nutritional yeast. If the tomatoes are dry-packed or the sauce is too thick, add a splash of warm water to help blending.
½ cup EVOO, ¾ cup Dried Sun Tomatoes , 2 teaspoons ground Cayenne Pepper , 1 clove Garlic, 1 Lemon - juiced, 2 tablespoons Braggs Liquid Aminos, 3 tablespoons Nutritional Yeast

Blend

Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
Salt and Pepper

Build salad

In a large bowl, add the chopped kale and red onion. Using a fork or clean hands, mash ½ of the avocado into the mixture to lightly coat and soften the kale.
½ cup Red Onion , ½ Large Avocado - divided

Massage

Pour the sauce over the kale mixture. Use your hands to massage firmly until the leaves soften and reduce in volume, about 5 minutes. Add the reserved ¼ cup sun dried tomatoes and toss to combine.
¼ cup Dried Sun Tomatoes

Rest

Let the salad rest for at least 30 minutes at room temperature or in the fridge so the kale softens and the flavors come together. Overnight is even better.

Prepare Wrap or salad

Enjoy as a salad or make wraps with tortillas or optional nori sheets. Slice or cube the reserved ½ avocado and add it at assembly or scatter over the salad just before serving. Adjust seasoning with salt and pepper if needed.
1 - package Tortillas - We like Siete Grain Free Almond Flour Tortillas brand or optionally nori sheets for wrapping., ½ Avocado

Nutrition