Smoky and Cheesy Kale Salad

Name: Smoky and Cheesy Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 4 cups organic kale (stems removed and chopped into small pieces); 1 tbsp tahini; 3 tbsp lemon juice; 1 tbsp nutritional yeast; ¼ tsp garlic powder; ¼ tsp smoked paprika, +1/4 tsp as needed; ¼ tsp salt (optional); ½ cup red bell pepper (diced); 1 batch Tofu Croutons (optional) link in directions; red pepper flakes (optional) to taste

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

4 cups organic kale (stems removed and chopped into small pieces)

Cheesy Dressing

1 tbsp tahini

3 tbsp lemon juice

1 tbsp nutritional yeast

¼ tsp garlic powder

¼ tsp smoked paprika, +1/4 tsp as needed

¼ tsp salt (optional)

Other Ingredients

½ cup red bell pepper (diced)

1 batch Tofu Croutons (optional) link in directions

red pepper flakes (optional) to taste

Directions

After chopping kale into small pieces, add it to a large bowl.

Mix the dressing ingredients together in a small bowl.

Transfer the dressing to the kale. With clean hands, massage the dressing into the kale until all of the greens are coated, about 30–60 seconds.

Toss in the red pepper and Tofu Croutons, if using.

Sprinkle with red pepper flakes, if desired.

Chef's Notes

Substitutions
Instead of Tofu Croutons, add ½-1 cup cooked chickpeas or other legume of choice.

In place of red bell pepper, use yellow or orange bell pepper.

In place of kale use spinach or collards.

Prep Ahead
If using the Tofu Croutons, make them ahead of time and place them in the refrigerator. Reheat them in the oven or toaster oven.

Storage
Store leftovers kale salad in an airtight container in the refrigerator for up to 3 days.