Vegan Salad with kale recipe
I like to lightly heat up my kale in a frying pan. Use a good quality pan on medium heat to avoid using cooking oils. Or don’t cook it and make this salad 100% raw vegan. I love this Kale recipe salad.
It has a thick crisp texture. Unlike lettuce which is more flimsy. A head of cabbage can be green, light green, or purple. It is closely related to broccoli, brussel sprouts, and cauliflower. Cabbage tastes great with kale in this vegan salad.
Kale is rich in protein and fiber. Vegan salad with kale is best for weight loss and health. I like to roast cabbage for this vegan salad with kale.When roasted cabbage remains thick and sweet. I like to roast cabbage in thick slices with onions and garlic on top. Just add a dash of salt and pepper.
This plant based salad has everything you need.
Cherry Tomatoes are really fun to eat in plant based salads! Tangy juice squirts in your mouth. They are miniature tomatoes. They range from the size of a thumbtip to a gold ball. Cherry tomatoes can be yellow, red, or green. They taste great in vegan salads.
Hemp seeds are of the plant Cannabis sativa. They come from the same plant as Marijuana. However they do not make you high. Hemp seeds are also called hemp hearts. However they are technically a nut. These seeds are rich in protein and nutrients.
Drain the water from a can of chickpeas. This “juice” is called aquafaba and it has many uses. You will use it for the healthy Vegan salad with kale dressing.
This vegan kale salad dressing is simply avocado blended up with aquafaba and a pinch of salt and pepper. It is delicious on this Kale healthy recipe salad.
Avocados are very valuable due to their popularity. They have thick skin and fleshy insides. Avocados are rich in fiber and other nutrients. I love them in kale salads. I’m meal prepping these right now so I can start my summer weight loss plans!
Get this salad recipe below
Kale Super Food Salad
very healthy whole food plant based recipe
11 grams of protein
- 1 cup kale chopped
- 1 cup carrots shredded
- 1 cup cabbage shredded
- 1/2 cup waterchestnuts canned in water
- 1/2 cup avocado
- 1/4 cup aquafaba one can of chickpea water
- 6 whole cherry tomatoes
- 2 tbsp hemp seeds
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
kale, carrots, cabbage can be lightly cooked in medium frying pan with no oil or eaten raw.
in a food processor or blender, combine avocado, aquafaba, and spices. blend until smooth (for salad dressing)