Kale Salad

Kale's nutrient density and its long list of benefits make it an obvious superfood. 

 Toasted quinoa combined with nutritional yeast and pecans gives an added layer of crunch and warm flavor to this salad. Nutritional yeast gives a subtle cheesy taste without any added dairy. Nutritional yeast is high in vegetable protein, with just 2 tablespoons containing 8 grams! Along with its protein content comes with a slew of nutrients like magnesium, B vitamins, folate, riboflavin, and niacin. Nutritional yeast also contains B-12 which is normally only found in animal products.

 

Dressing:

1-2 garlic cloves

3 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1/4 cup olive oil

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

 

Kale Salad:

1 avocado

6 cups dino kale, finely sliced

1 avocado, diced

1/2 red onion thinly sliced

 

Cheesy topping:

1/2 cup raw pecans

2/3 cup quinoa, toasted then cooked

1.5 tablespoon nutritional yeast

1 tablespoon olive oil

2 pinches fine sea salt

 

1.Place broth or water over high heat. While liquid comes to a boil, in a separate pan heat 1 tablespoon olive oil over medium heat. Add quinoa and stir frequently until lightly browned and fragrant, being careful not to burn (3-5 minutes).

2.Add quinoa to the boiling broth, then reduce to a simmer. Cook for 10-15 minutes, until fully cooked, and drain any excess liquid. Set aside. Wipe the pan you used to toast quinoa clean. Add 1/2 tablespoon olive oil and heat over medium-low heat. Add pecans and toast for 2-3 minutes until crispy and lightly browned. Set aside.

3.Prepare produce. De-stem and cut kale into thin ribbons. Slice red onion thinly. Cut lemon in half. Cut avocado in half, remove pit and cut into chunks.

4.Make dressing. Add all ingredients into a blender and blend on low until fully combined and smooth. Place kale ribbons into a large bowl. Pour dressing over kale (you can start with half and continue to add until the desired coating is reached).

5.Use your hands to massage the dressing into the kale. This step will ensure that the texture of the kale is softer and the dressing flavor is fully integrated into the salad. Add half of the onions and avocado, toss gently, and let the salad marinate while you finish the topping.

6.In a food processor, combine all ingredients for cheesy topping. Pulse until the ingredients are all finely minced and fully combined. 

7.When your kale is finished marinating add 1/2 of your cheesy topping and toss to combine. (You can let it marinate for just 15 minutes, or overnight, however, if marinating overnight we recommend waiting to prep the avocado until day of). When you are ready to serve the salad, add remaining avocado, onion, and quinoa topping to the top of the salad. Add fresh ground pepper and salt to taste. 

http://blog.cleanprogram.com/kale-salad