Buffalo Curls Kale Salad
This hearty salad is packed with flavor from the avocado kale to the blue cheese dressing. What ties it all together is the kick in the buffalo sauce and the surprising crunch from the celery.
| Servings | Prep Time |
| 2-4servings, depending on hunger level | 10minutes |
| Cook Time |
| 16minutes |
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Ingredients
- 1package Butler Soy Curlssoaked in hot water for 10 minutes
- 1/2bottle Frank’s Red Hot Original sauce
- 1tablespoon butter
- 1tablespoon Jada Spices Chicken Salt
- 1bunch red kalestems removed and torn into bite size pieces
- 4 celery stalkschopped into 1 inch pieces
- 1 avocadopeeled and seed removed
- 8 cherry tomatoescut in half
- 1teaspoon salt
- 2 tablespoons vegan blue cheese dressing
Instructions
- Squeeze the water from the soy curls with tongs, then place the curls in a dry bowl. Add the chicken salt and mix well. Give the air fryer basket a couple of sprays of avocado oil. Put half the soy curls in the air fryer basket and cook on 390 degrees for 8 minutes, removing the basket a couple of times to shake. Meanwhile, put Frank’s sauce and the butter in a saucepan and heat on medium-low. Once the soy curls are done, remove them from the air fryer basket and place them in a bowl, then add 1/2 of the Frank’s sauce to the cooked curls and stir until well coated. Put the sauced curls back in the air fryer basket and cook at 390 degrees for an additional 6-8 minutes, shaking the basket a couple times. Once done, remove the curls from the basket and sit aside. Repeat the process with the remaining half of the soy curls.
- While the curls are cooking, put the kale pieces in a large bowl, add the avocado and salt, and massage into the kale with your hands until the kale softens. Add the celery and combine well.
- To serve, place a serving of the kale mixture into a bowl, top with desired serving of buffalo curls, drizzle with blue cheese, garnish with tomatoes.
Recipe Notes
