KALE SALAD
Okay, so I’ve got a seriously good salad to share with you all today. It's loaded with fresh, crunchy goodness and drizzled with a creamy, tangy almond butter dressing. It's a quick healthy vegan lunch. Whether you're meal prepping for the week or just need something light and satisfying, this salad is the one.
Servings: 2
Ingredients
For the Salad:
- 2 cups kale finely chopped
- 1 cup red cabbage shaved
- 1 red bell pepper thinly sliced
- 2 stalks celery sliced
- 12 brussels sprouts thinly shaved
- 1-2 carrots grated
- 1 avocado thinly sliced
For the Dressing:
- 1/4 cup almond butter
- Juice of 1 lime
- 1-2 tbsp tamari or soy sauce
- 1-2 tbsp toasted sesame oil
- splash of hot sauce to taste
- water 2 tbsp-1/4 cup, depending on desired consistency and consistency of you almond butter
For Garnish:
- crushed almonds
- fresh cilantro
Instructions
- Start by chopping, slicing, and grating your veggies. Assemble the kale, red cabbage, bell pepper, celery, brussels sprouts, and carrots directly in the serving bowl(s).
- Top with half a sliced avocado, cilantro and crushed almonds.
- In a blender, combine almond butter, lime juice, tamari or soy sauce, toasted sesame oil, and hot sauce. Blend, adding water a little at a time until the dressing reaches a creamy consistency.
- Drizzle the dressing over the veggies and toss everything together until well coated.
- Enjoy! This salad is the perfect balance of crunchy, creamy, and tangy.