This salad is so versatile! Great as a holiday side dish and full of nutrients and beautifying vitamins for your skin. Walnuts keep your skin soft, while kale tones, and avocado gives that amazing complexion. So much in such an easy meal!
Needs
Dressing:
½ cup apple cider vinegar – with the mother
4 tbsp white miso paste
1 tbsp olive oil
pinch of pepper
Salad:
6 -10 pieces of kale – tuscan and red curly are my favorite
1 ½ cup whole walnuts – soaked overnight
1 -2 medium size avocados
Getting Started
If this is something you’re making for the holidays, be sure not to mix the dressing in with the salad until you are ready to leave on the serving table. I like to toss the dressing in just before serving and then cut my avocado to place in. This way your avocado isn’t brown, tastes fresh and lifts the flavors in the salad, feeling light and creamy.
If you are making this for an everyday lunch or dinner, to make this a little heartier I love to add in a cup of cooked quinoa!
Let’s get started.
If you weren’t able to soak your walnuts overnight, any amount of time you can let them soak the better! It really helps bring out the nutrients and flavors of the nut and softens them up creating a wonderful texture for the salad. You’re also getting rid of any debris.
Now rinse them out, dry them off with a paper towel and crush into pieces. Leave in the paper towel to dry a little more while you move to the next step.
Next, tear your kale off the stem and into bite size pieces. Place this into a large mixing bowl.
Onto the dressing!
You will want to take all of the above ingredients listed for the dressing and place into a small mixing bowl. Whisk together until smooth. I like to taste test to see if it needs a little pepper. This will taste very tart and finish with a grounding miso flavor. Resist adding more miso or salt though. When the dressing is mixed into the salad, the nuts and avocado will minimize the tartness and ground all the flavors.
Lastly, place your nuts into the mixing bowl with the kale. Drizzle on the dressing and toss/ mix together. Place in your freshly chopped avocado after salad has been mixed and you’re ready to serve.
Enjoy immediately, if you’re not planning on eating within the hour or so be sure to keep your avocado, dressing and any extra adds (quinoa or tomatoes) separate from the walnuts and kale until you’re ready to serve. This will help keep the salad fresh and tasty!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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