Recipe: Whole Foods Garlicky Kale Salad (Vegan, Oil-Free, Plant-Based)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein, while sunflower seeds are often more affordable.

Add 2 tablespoons of water to a bowl.

Pour in 1/4 cup of nutritional yeast.

Add 1 tablespoon of liquid aminos.

Add 1 tablespoon of apple cider vinegar, shaking it well before use.

Zest and juice 1 small lemon, using a microplane for zesting.

Roll the lemon to break up internal cell walls for more juice, then cut and squeeze it into the bowl.

Peel 2 to 3 cloves of garlic by shaking them in a mason jar for 30 seconds to a minute, then mince using a garlic press.

Mix all the dressing ingredients until well combined, creating a brown mustard-colored dressing.

Remove the stems from 1 pound of kale and break the leaves into bite-sized pieces in a bowl of water to wash them.

Use a salad spinner to dry the kale leaves after washing.

Pour the dressing over the kale and massage it into the leaves for about 5 minutes until softened.

Transfer the kale to a serving bowl and optionally add a can of drained and rinsed chickpeas on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens