Shredded Kale Salad Recipe
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Category: |
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Ingredients: |
Ingredients: For Salad and Dressing:
2 med bunches kale (8 cups chopped)
2 large garlic gloves
1/4 cup fresh lemon juice (from 1 lemon)
3 - 4 tsp. extra virgin olive oil, to taste
1/4 tsp. fine grain sea salt
1/4 tsp. freshly ground black pepper
1 - 2 handfuls dried sweetened cranberries for garnish
For the Pecan Parmesan:
1 cup pecan halves, toasted
1/2 tbsp. nutritional yeast
1 tbsp. extra virgin olive oil
2 pinches fine grain sea salt
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Directions: |
Directions:Preheat oven to 300º. Spread the pecans onto a baking sheet and toast in the oven for 8 - 10 mins until fragrant and lightly golden. Remove stems from the kale and discard. Finely chop the kale leaves, the smaller the better. Wash kale and spin dry. Place dried kale into a large bowl. For the dressing; In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt and pepper and process until combined. Adjust to taste. Pour the dressing onto the kale and mix thoroughly. For the pecan par: rinse out the mini processor and pat dry. Add the pecans and process until the pecans are the size of peas. Now add in yeast, oil and sale and process again until it's a corse crumb. Be sure not to over-process - we still want a nice crunchy texture. Sprinkle the pecan parm all over the salad. Toss a handful or two of dried cranberries. Wrap and place in refrigerator for 30- 60 mins. Not recommended for refrigerating overnight. |
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