Kale Salad is a staple food in the hip restaurants of New York. I love to travel the world and try new and exotic foods, but when I get back home to Brooklyn, it’s like the comfort of a warm blanket making my beloved Kale Salad ;)
“I Could Live On This” Kale Salad
- 2 Bunches of Tuscan Kale
- 1 Apple
- 1 Avocado
- 3 Cloves Garlic
- 4 tsp Vegannaise
- 2 tsp Whole Grain Mustard
- 1/2 Tablespoon Lemon juice
- 2 Tablespoons Apple Cider Vinegar
- Olive Oil
- 1/4 Cup Nutritional Yeast
- Salt and Pepper to taste
- Shredded Parmesan (optional)
- Red Pepper Flakes (optional)
Wash and de-steam the 2 bunches of Kale. Massage it until the leaves aren't as stiff. This makes the Kale less touch and chewy. Chop into very small shreds and place in a medium sized bowl.
Mince the Garlic and put it in a cup that is easy to pour from (such as a measuring cup) along with the Vegannaise, Mustard, Lemon juice, and Apple Cider Vinegar. Use Olive Oil and water to thin. Stir and add Salt and Pepper to taste until everything is combined. Pour over the Kale and add the Nutritional Yeast and Parmesan. Mix with tongs or with your hands.
Last, slice up the Apple and Avocado to add to the top of your Kale Salad. For a lil extra kick, throw on a pinch of Red Pepper Flakes :)
Tuscan Kale is also known as Lacinato Kale and is popular in the Italian cuisine--most commonly found in Tuscany.
© Nimai\'s Cookbook
keywords: kale, kale salad, i could live on this, vegan, gluten free, nimais cookbook