MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
LONGEVITY LOVER
STRONG BONES
SUPER GREENS
VISION MISSION
This is the most popular recipe from my first book, By Any Greens Necessary, and one that I personally make a few times a week. It’s absolutely delish! I’ve updated it with freshly squeezed lemon juice for a citrusy twist, along with my latest favorite toppings: pecans, grated carrots, avocados, and cherry tomatoes. The beauty of this salad is that it has the perfect dressing of olive oil, tamari, and nutritional yeast, so it’ll always taste great with whatever toppings you choose. And with bone-strengthening and vision-protecting kale as its foundation, this salad is also super nutritious. It goes great with Crunchy Roasted Chickpeas (here), Tempeh Panini (here), and Savory Vegetable Quiche (here).
2–3 bunches curly kale, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons low-sodium tamari
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
2 tablespoons nutritional yeast
¼ teaspoon cayenne pepper
1 medium red onion, chopped
5 garlic cloves, peeled and chopped
½ cup grated carrot (about 1 medium carrot)
1 cup whole pecans
1 avocado, pitted and cubed
1 cup cherry tomatoes, halved
Place the kale in a large bowl and drizzle on the oil, tamari, and lemon juice. Toss to make sure all the leaves are coated. Sprinkle on nutritional yeast and cayenne pepper and toss again to make sure all the leaves are coated. Add onion, garlic, carrot, and pecans and toss well. Let marinate at room temperature for about 15 minutes so the kale leaves can wilt a little. Serve topped with avocado and tomatoes.