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Kale Salad Without a Recipe
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The two vegetables I always have around are kale and sweet potatoes (the former because I can’t live without it, the latter because they’re hearty and they keep well). I decided to go with the flow and use up some of my excess peanut butter (another household staple) by whisking it together with tamari, sesame oil, rice vinegar, and sriracha. Boom: spicy peanut sauce.
I massaged that into my kale, topped it all with a roasted sweet potato, and gave it a sprinkle of peanuts from my cupboard. Fast, easy, flavorful, and absolute proof that kale salad saves the day.
Kale Salad Without a Recipe
1. Whisk together your vinaigrette. I like to use a simple 2:1 olive oil to lemon dressing, with some dijon mustard and maple syrup added for extra flavor. Apple cider vinegar and flax oil, whisked together with dijon mustard and nutritional yeast, is another favorite. Sometimes I add curry powder or turmeric to my vinaigrette for an added kick. If you like, you can use only a small amount of olive oil, and then use some acid (vinegar or lemon) and avocado as your dressing instead.
2. Add your dressing to the salad. You may want to start with a small amount, incorporate it, and then add more as needed.
3. Massage your dressing into the salad. Get your hands dirty! The more you rub dressing into the greens, the softer and more palatable they’ll become. Some bunches of kale are more tender than others. If you have a very tender bunch, you won’t need to spend as much time on dressing.
4. Go crazy with add ons. My favorites include legumes, sweet potato, new potato (any potato, honestly), nuts and seeds, herbs, leftover soba noodles, tempeh, tofu, leftover roasted vegetables from last night’s dinner, and whatever raw veggies sound good (carrots, beets, celery, peppers). This is a great chance to clean your fridge out and get creative.
5. Serve, and be reminded that there’s no such thing as too many kale salads.
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