Lemon & Garlic Kale Salad

“This is the best kale salad...ever.” ~Sarah & Bethany

A local restaurant that I (and Bethany) frequent often, has a kale salad on the menu that I love. The servers were kind enough to give me the list of simple ingredients to try to recreate it at home. I tried it a few times, but never managed to get the ratios just right...it always turned out ok, but just didn’t quite live up to the restaurant version. Then, back in January during my 2nd round of @whole30 , I had a craving for that kale salad like you wouldn’t believe. But...breadcrumbs and parmesan cheese...so that wasn’t happening. I was determined to satisfy the flavor profile and texture I was craving though, and keep it #whole30. Well, I nailed it. And now, I like my version better than the restaurant version...and happily make this regularly.

1 sm bunch of kale (cut into thin ribbons- chiffonade)
⅓ c Tessemae’s lemon garlic dressing (or simple vinaigrette with lemon juice & oil 1:3 ratio)
2 cloves garlic
Juice from ¼ of a lemon
pinch of red pepper flakes (or more to taste)
1-1½ T nutritional yeast
Handful of raw nuts, crushed (I like a mix of fine to small chunks)

First, tear kale leaves off the rib in one piece. Roll the leaf up into a cigar shape and thinly slice (chiffonade) the kale. This is key to making this “the best kale salad ever.” I used to be a kale massager, but no more...it’s all in the chiffonade. Check out our story highlight on our instagram. Continue process through entire bunch. Then, to your base (either your simple vinaigrette or Tessemae’s), add garlic, juice from ¼ lemon and pinch of red pepper flakes. Using an immersion blender combine until garlic is incorporated. Add desired amount of dressing to your kale. Top with 1-1 ½ T nutritional yeast and crushed nuts (Place raw nuts in a baggie and then crush them with a hammer.) I find that the nutritional yeast brings enough of a salty flavor to the salad, so I usually don’t add salt, but feel free to add a pinch if you prefer. Toss all together, serve and enjoy! This could serve 4 as a side salad or 2 as a main with an added protein.

SaladsBethany Larson