Kale is an incredibly healthy green, loaded with Vitamins K, C and A. It has become a trendy ingredient appearing on menus everywhere from the swankiest restaurants to college cafeterias. As a cruciferous vegetable, kale increases the liver’s ability to produce enzymes that neutralize potentially toxic substances.
This is one of my all-time favorite kale salads, and it happens to be vegan. Many kale salads include a little sprinkling of cheese, but this one uses Nutritional Yeast instead, giving it a delightful flavor.
Nutritional Yeast contains Vitamin B12, a necessary vitamin in all diets. Since this vitamin can only be found in animal foods, vegans should use nutritional yeast as a staple.
This recipe is courtesy of Oh She Glows. ENJOY!
The Best Shredded Kale Salad
Company-worthy salad from Oh She Glows!
Ingredients
For the Salad and Dressing
- 2 bunches lacinato kale destemmed, leaves finely chopped
- 2 garlic cloves minced
- 1/4 cup fresh lemon juice
- 3-4 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4-1/2 cup dried cranberries
For the Pecan Parmesan
- 1 cup pecan halves toasted
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
Directions
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Preheat oven to 300 degrees.
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Spread pecans on baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
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Wash kale and remove leaves from stems. Discard stems. Finely chop kale leaves.
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Spin kale dry. Place in serving bowl.
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Make the pecan parmesan using a food processor. Add pecans, and process until they are size of peas or larger. Then add nutritional yeast, oil, and salt and process until it has a coarse crumb texture. Do not overprocess--you want a nice crunchy texture, not a powder. Set aside.
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Make the dressing using a food processor. Process garlic, lemon juice, oil, salt and pepper until combined. Set aside.
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When ready to serve salad, toss kale with dressing. Add pecan parmesan and toss well to distribute. Sprinkle with cranberries. Serve!
