If we’re being completely honest, from a nutritional standpoint, I could eat salad three times a day for the rest of my life. While my plate may not always resemble a traditional salad, it’s always there. I eat greens with everything, and I find that when I stray away from them for a day or two I start to feel a little off. Greens are a staple in the nutritional world and should be incorporated into EVERYONE’S diet. That being said, I often get bored with my salads, I find that I have a few staple bowls I always go to and a lot of the time I don’t really think about trying anything out of the ordinary. This year for Christmas I acquired a surplus of cookbooks. I’ve never been one to follow recipes but these new books have me eager to try a few. One that stood out to me was an Asian salad from Plant Based Paleo written by Jenna Zoe. This salad is a take on a traditional kale salad, with an interesting mix of flavors and packed with nutrition. The recipe is made for four but I decided to make it my own, doubling it and adding a few things. The best part about this salad is it STILL tastes good after being refrigerated!! No soggy lettuce or dull flavors.
Ingredients
2 large heads of kale
6-8 tablespoons black truffle oil
2 teaspoons pink Himalayan salt
2 sprigs fresh mint
2 sprigs fresh cilantro
8 scallions
freshly squeezed juice from 2 limes
2 tablespoons Bragg’s Liquid Aminos
6 tablespoons nutritional yeast
6 tablespoons hemp seeds
4 carrots
1 cucumber
OPTIONAL avocado
Instructions
- Wash and dry both heads of kale. Once they are dry chop the kale into fine pieces. In a large bowl massage the kale with truffle oil and Himalayan salt. When evenly coated allow to stand for 10 minutes.
- In the meantime thinly slice carrots and cucumber. If the option is available, spiralize the carrots and cucumber.
- Add carrots, cucumber, mint, cilantro, scallions, and lime juice to kale mixture.
- Toss salad and then add remaining ingredients.
- Top with avocado and serve.
Enjoy!!
