Shredded kale salad [GF]

Kale is soooo good for you. Right? It is! Or so does everyone say…

I recently read something about these trends being totally fabricated. I need to find it gain.

In the meantime, le’s just enjoy a really tasty and satisfying recipe. I have even served it at Thanksgiving and everyone loved it, all type of-vores combined.

Ingredients:

FOR THE SALAD ITSELF

  • 1 bunch of kale, washed+shredded
  • 2 small garlic cloves
  • juice of one lemon (can sub with apple cider vinegar)
  • 3 TBSP olive oil
  • 1/4 tsp each salt+pepper
  • 2 small handful dried cranberries

FOR THE PECAN PARMESAN

  • 1c toasted pecans
  • 2 TBSP nutritional yeast
  • 1 TBSP olive oil (feel free to use truffle flavored)
  • 2 pinches salt

 

Directions:

  • Pre-heat oven at 300F,
  • Roast pecans on a cookie sheet for about 10 min, until fragrant
  • Rinse the kale, removing the thick stems, and chop finely (I use a great trick my Mom taught me:  stuff a few leaves in a glass, chop with your kitchen scissors, repeat)
  • In a food processor, work all the other salad ingredients until well combined
  • Add to the shredded kale, and use your hands to make sure every leaf is evenly coated (this helps the lemon acids break down the tough kale leaves – this, along with making this salad a day in advance and let it rest in the fridge, is the key to this recipe’s success!)
  • Add the toasted pecans as well as remaining parmesan ingredients to the food processor (no need to clean it!) and pulse a couple times only until coarse, to keep a crunchy texture
  • Add to the massaged kale along with cranberries and keep in the fridge until serving time (chill at least one hour before serving, overnight is even better)

 

Credits:

This recipe is the best shredded kale salad from one of my favorite blogs, ohsheglows.com

Leave a Reply

Your email address will not be published. Required fields are marked *