Hearty Kale Almond Salad

Almond Kale Salad

Almond Kale Salad

Today is the start of vegan month! I am technically a flexitarian, which for me means I mostly eat vegan but occasionally eat organic meat and cheese. Every January I do a cleanse – no animal products and no alcohol. It feels really good after all of the holiday treats I consume in December. It also reminds me that eating mainly plants, whole grains, and nuts gives me energy and keeps me really healthy.

I was looking for heartier salads to fill me up during vegan month. I found a great recipe from one of my favorite food blogs Oh She Glows and combined it with a kale salad I have been making.

massage kale

Massaging kale!

Kale Almond Salad
Serves 4
A hearty kale salad full of flavor!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
329 calories
36 g
0 g
19 g
13 g
2 g
170 g
98 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
170g
Servings
4
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value *
Total Fat 19g
30%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 98mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 10g
40%
Sugars 14g
Protein 13g
Vitamin A
2%
Vitamin C
75%
Calcium
14%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 bunches kale
  2. 4 lemons
  3. 1/2 cup dried cranberries
  4. 2 stalks of celery
  5. balsamic glaze
  6. 1 slice of whole wheat bread (for croutons)
Topping
  1. 1 cup of whole almonds (not peeled)
  2. 3 tablespoons nutritional yeast
  3. 1/16 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon cumin
Instructions
  1. 1. Pre-heat the oven to 400 degrees.
  2. 2. Place the almonds on one baking dish and bake for about 8 minutes.
  3. 3. Place the bread on a baking dish and place on broil for about 4 minutes (depending on the intensity of your oven).
  4. 4. Rinse and finely chop two head of kale and place in a large bowl. Be sure to cut around the stems, you can save them for soup!
  5. 5. Squeeze the juice of 4 lemons into a separate dish. Remove the seeds from the juice.
  6. Pour the juice of the lemons onto the kale.
  7. 6. Massage the kale by squeezing it in your hands and mixing it in the lemon juice for about 3 minutes.
  8. 7. Let the kale sit for about 10 minutes.
  9. 8. Place the almonds, nutritional yeast, salt, pepper, and cumin into a food processor and pulse a few times until the almonds are ground.
  10. 9. Place the salad onto 4 plates.
  11. 10. Place a little more than 1/4 cup of the almond mixture onto each salad.
  12. 11. Add cranberries, croutons, and celery to the top and drizzle with balsamic glaze.
Notes
  1. The kale with significantly decrease in size after you massage it.
Adapted from Oh She Glows
beta
calories
329
fat
19g
protein
13g
carbs
36g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2457

The salad before the massage.

 

IMG_2461

The salad after the massage.

 

 
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