Outstanding Kale Salad #MeatFreeMonday | CaribbeanPot.com

feta cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats and has a high smoke point.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro provides a nutty flavor and is often less expensive.

cherry tomatoes

🥗Healthier: sliced bell peppers

💰Cheaper: regular tomatoes

Sliced bell peppers add crunch and color at a lower cost.

Select kale and red or purple cabbage for the salad.

Dice a medium-sized shallot very finely.

Add red wine vinegar, black pepper, sea salt, and sugar to the shallot.

Whisk the ingredients together to combine.

Pour the dressing into a food processor and emulsify it with olive oil.

Pour the dressing over the kale and cabbage mixture.

Using clean hands, massage the kale and cabbage for about 1-2 minutes to bruise the leaves and break them down.

In a non-stick pan over medium heat, add a tiny bit of olive oil and mix in pecans and cashews.

Toast the nuts for about 1-2 minutes, adding a pinch of curry powder for flavor.

Top the salad with diced ripe avocado and pour lemon juice over the avocado to prevent discoloration.

Sprinkle the toasted nuts over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens