1 bunch of organic kale
1 TBSP organic olive oil
Juice from one lemon
1 cup organic golden raisins
1 cup pine nuts
2/3 cup nutritional yeast
1/8 teaspoon garlic powder
1/8 teaspoon fine black pepper
1/8 teaspoon salt
Wash and cut kale into bite size pieces. I like mine to be pretty small. Put in a large bowl and drizzle with olive oil. Add the lemon juice. To make the Kale easier to eat, I massage my kale with my hands. It breaks down the toughness of the kale and makes it so much easier to eat. I massage it until all the kale feels sort of limp and looks darker in hue.
Add raisins and pine nuts. In a separate bowl put nutritional yeast, salt, pepper and garlic powder. Mix until evenly distributed. Sprinkle a little on top of the kale and then stir. Sprinkle more & stir. Keep doing this until all of the nutritional yeast mixture is evenly incorporated into the kale. I like to add it slowly because then it evenly coats the kale and doesn't clump in one spot (or on the sides of the bowl).
I decided to make sandwiches out of the kale salad to make it a into a meal.
organic whole wheat pita pockets
one avocado, sliced
organic Tempeh, browned (you can add a sauce while cooking to add more flavor)
Allison's Kale Salad
Grill the tempeh. I used some left over Ginger Sauce to spicy it up a little. Cut into strips.
Cut the pita in half so that you can fill the inside with yum-tastic food.
Line pita with avocado and tempeh, then stuff as much kale salad inside as you can. Enjoy!