Shredded Kale and Cranberry Salad
Makes 4-5 servings
What you need:
1 bunch of green kale
1 lemon, juiced (¼ cup)
¼ cup extra-virgin olive oil
3 cloves garlic, pressed/minced
¼ tsp himalayan pink salt
Handful of Patience fruit juice sweetened dried cranberries
1 cup pecans, toasted
⅛ cup nutritional yeast
1 tbsp extra-virgin olive oil
Pinch of himalayan pink salt
What to do:
-Preheat oven to 300 degrees F, lay pecans on a baking sheet and toast for 5-10 minutes until lightly browned and fragrant.
-Remove tough kale stems and compost, shred kale thinly, then wash and spin dry. Add to a clean large salad bowl.
-Add the olive oil, lemon juice, salt and pressed garlic to a measuring cup and mix well, pour over dried kale and begin massaging the kale to soften up the leaves, ensuring everything is coated.
-For the vegan parm, add toasted pecans, nutritional yeast, salt and olive oil to a mini processor or high speed blender. Pulse until it reaches a medium coarse texture.
-Sprinkle a handful of cranberries on the salad and the vegan parm.
-Serve and enjoy
-This salad is great when made ahead of time, this maximizes flavour!
-Pair with 4oz chicken breast to boost the protein