I made a kale salad this weekend that I loved. The dressing is made with hemp seeds, nutritional yeast, onion, garlic, dates, ginger and coconut vinegar, and it only took a few hours to marinate. I started with two bunches of kale that I washed, de-stemmed and put in a big bowl:
I then made the dressing in the high-speed blender and poured it over the kale leaves:
I used scissors to chop the leaves with the dressing (most people recommend using your hands but I personally don’t like to do it that way). The scissors help break apart the toughness of the leaves and tenderize them. I cooked a sweet potato in the oven and served it with a generous serving of the salad and that was dinner:
Here’s the recipe:Print
Dairy-Free Cheezy Kale Salad
- Yield: 4
- Category: Main Dish, Salad
- 2 bunches curly kale, washed and destemmed
- 3/4 cup hemp seeds
- 1/2 cup nutritional yeast
- 1/4 cup onion
- 2 cloves garlic
- 4-6 Medjool dates
- 1 1-inch piece of ginger root
- 1 tablespoon no-salt seasoning
- 1 cup coconut vinegar (or apple cider vinegar)
- 1 teaspoon turmeric
- 2-3 tablespoons of water, if necessary to blend
- 8-10 scallions, chopped into bite-sized pieces
- Put kale leaves in a large bowl. Make dressing by processing hemp seeds, nutritional yeast, onion, garlic, dates, ginger, no-salt seasoning, coconut vinegar and turmeric in a high-speed blender. Add water if necessary to blend. Taste for flavor and add additional dates if you prefer.
- Pour dressing over the kale leaves and use some clean, kitchen scissors to chop the leaves. Use a large serving spoon to stir the dressing into the leaves. Marinate for at least two hours.
- Before serving, stir in chopped scallions.
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