Vegan Tuscan Kale Salad

Vegan Tuscan Kale Salad
Recipe type: Lunch
  • 1 bunch Tuscan kale
  • ½ garlic clove
  • ¼ teaspoon kosher salt, plus a pinch
  • ¼ cup Nutritional Yeast
  • ⅛ cup toasted pine nuts
  • 3 tablespoons extra-virgin olive oil, plus additional for garnish
  • Freshly squeezed juice of one lemon (scant ¼ cup or ~50ml)
  • ⅛ teaspoon red pepper flakes
  • Freshly ground black pepper to taste
  1. Divide ingredients among 5 mason jars.
  2. Trim the bottom few inches off the kale stems and discard. Slice the kale into ¾-inch ribbons. You should have 4 to 5 cups.
  3. Place the kale in a large bowl.
  4. Using a mortar and pestle or a knife, pound or mince the garlic and ¼ teaspoon of salt into a paste.
  5. Transfer the garlic to a small bowl.
  6. Add 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.
  7. Start with dressing then layer: dressing, Kale, pine nuts
  8. When ready to eat, shake, then pour into a bow


Leave a Reply

Rate this recipe: