Description
A delicious and nutritious salad packed with kale, avocado, and sun-dried tomatoes, perfect for a healthy meal.
Ingredients
Scale
- 16 ounces Kale (washed, stems removed, roughly chopped)
- ½ cup Red Onion (finely chopped)
- ½ Large Avocado (divided; ½ mashed into kale mixture)
- ½ cup Extra Virgin Olive Oil
- ¾ cup Dried Sun Tomatoes (¾ cup for sauce)
- 2 teaspoons Ground Cayenne Pepper
- 1 clove Garlic
- 1 Lemon (juiced; about 3 tablespoons)
- 3 tablespoons Nutritional Yeast
- 2 tablespoons Braggs Liquid Aminos
- Salt and Pepper (to taste)
- ¼ cup Dried Sun Tomatoes (¼ cup reserved for kale mixture)
- 1 package Tortillas (Siete Grain Free Almond Flour Tortillas recommended, or nori sheets for wrapping)
- ½ Avocado (½ reserved for serving/wraps)
Instructions
- Prepare the Kale: Rinse the kale, pat dry, and remove the tough stems. Chop the leaves into bite-sized pieces.
- Make the Sauce: Blend ¾ cup of sun-dried tomatoes, garlic, lemon juice, olive oil, nutritional yeast, and Braggs Liquid Aminos until smooth.
- Blend Until Smooth: Ensure the mixture reaches a creamy consistency, melding all flavors.
- Build the Salad: In a large bowl, combine kale, red onion, and sauce. Add reserved sun-dried tomatoes and mashed avocado, tossing until well coated.
- Massage for Flavor: Massage the kale to tenderize and enhance flavors, letting it rest for 10 minutes.
- Prepare Wrap or Salad: Serve on its own or wrap in tortillas, topping with freshly sliced avocado.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg