Fall Kale Salad

Vegan Desserts

Banana Split Sugar-Dusted Beignets

Find out more about Lauren's cookbook here. 

 

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Fall Kale Salad


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Ingredients

  • Ingredients for 2 big bowls:
  • 200 g fresh kale
  • 3 carrots
  • 1 red onion
  • 1 tbsp fresh thyme
  • 1 tbsp olive oil
  • ¼ TL nutmeg
  • 75 g olives, sliced
  • 75 g almonds
  • 1 apple
  • 1 can of chickpeas
  • Salt & freshly ground black pepper
  • Dressing:
  • 2 tbsp lemon juice
  • 3 tbsp white almond butter
  • 1 tsp Dijon mustard
  • 1 tsp agave syrup
  • 23 tbsp of water
  • Salt & pepper

Instructions

  1. Toast almonds in a pan over medium heat, set aside. Chop almonds once they are cooled.
  2. Cube onions and carrots finely. Heat up olive oil in a pan, add carrot and onion cubes. Fry on high heat for 2 min, reduce heat and fry for another 10 min (stirring from time to time). Season with thyme, nutmeg, salt & pepper.
  3. Remove the tough ribs from the kale leaves and chop into bite-size pieces. Sprinkle kale leaves with a little salt and give them a little “massage” (like that the kale becomes more tender).
  4. Cut apple into small chunks (about 3 cm), rinse and drain chickpeas.
  5. Mix all ingredients for the dressing. Add salt & pepper to taste.
  6. In a big bowl combine all ingredients for the salad and toss very well in the dressing. Enjoy and feel happy! 🙂

 

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