Easy Vegan Kale Salad
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How about a refreshing healthy kale salad for lunch?
Kale has the highest level of antioxidants which helps to reduce
inflammation, lower cholesterol and to clean the liver additional it stays
fresh for a bit longer than other leaves. It’s a good source of protein and
fiber which helps you to maintain a study blood sugar level and is packed with
Vitamin A, C and K which helps the body to absorb iron.
Mixing kale with spinach is great, as spinach is full of iron and so
these two greens complement each other.
Pumpkin is a delicious add on to salads as it’s add some creaminess and
sweetness to it. It is low in calories, is fat free and cholesterol free and
adds a great portion of protein and fiber to your meal.
This nutritious salad is vegan, gluten free, low carb, high protein,
high fiber, quick to prepare, easy to store, paleo, keto and support weight
loss.
Let’s go cooking!
Easy Vegan Kale Salad
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Recipe for 2 servings:
Fresh Ingredients:
2 stalks of kale
3 cups of baby spinach
1 red paprika, sliced
1 Lebanese cucumber, cubed
2 cubs Jap pumpkin, cubed
1 ripe avocado, cubed
Basics:
1 garlic clove, diced
3 tsp. Olive Oil
1 tbsp. pomegranate molasses
1 tbsp. apple cider vinegar
1 tbsp. hemp or sesame seeds
Spices:
½ tsp. Himalayan salt
Extra salt and pepper
How to do:
·
Remove the kale from the stem into a salad bowl and separate
it into bite size pieces
· Drizzle with 2 tbsp. of olive oil and ¼ tsp. of salt and massage it for 2-3 minutes till the kale softens up and shrinks a bit
· Add the spinach, avocado, cucumber, paprika, garlic, pomegranate molasses and apple cider vinegar and give it a good mix
· Heat up a frying pan with 1 tbsp. of olive oil and add the pumpkin
· Sautee the pumpkin cubes from all sides till all sides are brownish, season with a dash of salt and pepper
· Arrange the salad on a serving dish, place the pumpkin on top and garnish with some hemp or sesame seeds
· Drizzle with 2 tbsp. of olive oil and ¼ tsp. of salt and massage it for 2-3 minutes till the kale softens up and shrinks a bit
· Add the spinach, avocado, cucumber, paprika, garlic, pomegranate molasses and apple cider vinegar and give it a good mix
· Heat up a frying pan with 1 tbsp. of olive oil and add the pumpkin
· Sautee the pumpkin cubes from all sides till all sides are brownish, season with a dash of salt and pepper
· Arrange the salad on a serving dish, place the pumpkin on top and garnish with some hemp or sesame seeds
·
Tip:
This makes a great take away office lunch salad, if you want to be sure
the salad stays as it is replace the spinach with more kale, as kale is the strongest
leafy green.
Extra Tip:
If you don’t have pumpkin at hand you can replace it with sweet
potatoes.
Kale Salad perpetration steps:
Remove the kale leaves from the stalk and rip into smaller pieces
Add olive oil and salad and give it a good massage till it gets soft
Add the rest of the salad ingredients and mix it
Check out Easy vegan Mushroom Salad
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