Thank you to everyone who commented on yesterday’s post. I feel much better having gotten that off my chest…you guys are so wonderful and supportive. No more whining from now on (yeah right…).
Lovely lovely lacinato. The deep green color is somehow so intriguing. I think it’s easier to eat raw than regular kale too. Pre-dressing it before meal time means it’s texture and flavors are perfect when I dig in.
This salad came together pretty quickly, but I had all the ingredients pre-made, so it does require some planning ahead.
Kale Krunch Salad
Ingredients:
- 1 bunch lacinato kale
- 1-2 large carrots, shredded (or a handful of matchstick carrots)
- seitan
- home-made tortilla chips (from 3 corn tortillas)
- Bragg’s aminos & olive oil
Directions:
Cut corn tortillas into triangles (or strips or whatever shape your heart desires) and bake according to instructions here.
Meanwhile, de-stem kale, and rip into bite sized pieces. Toss with Bragg’s aminos and olive oil. The amount of each is up to you, but I use enough to make sure every leaf is glistening with dressing.
Add carrots and chopped seitan and toss.
Then add with hot chips. Salty & yummy.
Get your kale krunch on.
The green vegetable is like a chinese cabbage! Very healthy recipe. Good!
I swear, whatever I saw you eating in the last post I automatically want to eat for my next meal… you have quite a talent.