This. salad. is. SO. good.
Not a salad person? Stop reading… (Sorry, but maybe this recipe isn’t for you)
Trust me, you won’t be disappointed – the secret is to “marinate” the kale overnight in the dressing. It soaks up the flavour so wonderfully, and the taste just ends up being more intense the longer you let it sit.
(Don’t leave it for TOO long though, a few days max.)
What you’ll need.
(i.e. Ingredient List)
- Kale Leaves
- Beet Leaves (optional)
- Shredded Red Cabbage
- Shredded Carrot
- Diced Avocado
- Apple Cider Vinegar
- Sesame Oil (optional)
- Finely diced blood orange
- Zest from blood orange
- Almond Milk (to thin it out a bit)
Coat the salad mix with the dressing. Let it marinate! This is KEY!
When you’re ready to eat – sprinkle with nutritional yeast (it adds a yummy flavour)
Top with Tofu Strips sauteed in coconut oil, and chickpeas grilled with Garam Masala Indian Spice.
I know, this recipe is all over the place – but that’s how I cook!