This filling and refreshing kale salad delivers a satisfying burst of flavor and nutrients. And even more exciting, if you like to make your own salad dressing, which is much healthier and less expensive by the way, add an extra nutrient boost from collagen.
1 bunch kale (squeeze ½ lemon over torn kale pieces and massage in a bowl for 2 minutes)
½ to 1 cup shredded carrots
Sea salt and black pepper to taste
¼ cup shaved parmesan cheese (optional)
1 tablespoon avocado oil
½ block baked tofu, cut into small pieces
½ cup canned chickpeas or Great Northern beans, drained and rinsed
Collagen Tahini Dressing
Juice of ½ lemon
1 teaspoon raw honey
Pinch each sea salt and black pepper
1. Place kale in a salad bowl. Add carrots, salt, pepper and parmesan cheese.
2. In a skillet, heat avocado oil over medium-high heat. Add tofu pieces and sauté until crispy. Add beans and heat 1-2 minutes. Add tofu and beans to salad and top with homemade croutons (see recipe below).
3. Combine dressing ingredients in a bowl. Whisk in a little water until dressing thins to desired consistency.
Preheat over to 350o. Cut day-old bread into pieces; drizzle with EVOO and toss with 1 clove minced garlic, salt and pepper. Spread on baking sheet. Bake 10-15 minutes or until crispy.
Recipe courtesy of delicious living & NeoCell