I mentioned Monday that I would be whipping up a few new recipes in the kick butt vegan kitchen, well it’s Thursday and that hasn’t exactly happened yet. There seems to be some bad juju working against me but I’m certain this too shall pass, sooner than later I hope! In the meantime I’ve relied on some of my “staples”, you know the one’s…no thinking required, no recipe needed and ingredients on hand.
My kale salad is definitely at the top of that list. Simple, filling, tasty and the easiest thing ever to assemble…just what the good karma doctor ordered. I love this salad for so many reasons but mostly because it is quick and super nutritious providing a good source of protein, fiber, healthy fat, carbohydrates, omega 3 & 6 and tons of other vitamins and minerals. Talk about some energy packed goodness, whoohoo!
Kat’s Kale Salad, or change it up and call it your own!
For the Salad:
1 bunch of kale, rinsed, stems removed and discarded (or save them like I do for smoothies and vegetable stock), and chopped
1 can of garbanzo beans (organic preferred), rinsed and drained
2 avocado, scoop out and chop
2 tablespoons of hemp seeds
1 russet potato, cooked firm and chopped in 1/4 size pieces
2 tablespoons of nutritional yeast
For the Dressing:
2:1 olive oil to lemon, tablespoon dijon mustard, tablespoon maple syrup; wisk all ingredients together
Put the chopped kale in a large bowl and pour HALF the dressing over it, roll up your sleeves and massage the dressing in to the kale with your hands. Add more dressing in small amounts if necessary making sure all of the kale is covered, continue to massage to soften the kale. Add the garbanzo beans, hemp seeds and potato and toss lightly. Plate the salad and top with a generous amount of avocado, sprinkle with nutritional yeast to your liking. S&P to taste.
*You can use any other vegetables, potatoes, beans or nuts/seeds that you have on hand.
Serves 4 – Great as a leftover too!