Garlicky Kale Salad
Growing up going to Soul Veg, along wiith our BBQ tofu, mac-n-cheese, greens, and cornbread came this side salad. It was a simple salad...just lettuce, carrots, tomatoes, and cucumbers. But let me tell y’all...this salad was so special because of this lil 2oz dressing that came with it. We’d drown the salad in it and then lick the little container and the lid. That’s how good it was *laughs*. While I have retired from my soul-veg days, that salad still holds such a special place in my heart. Here’s my recreation of that bomb ass dressing, but done Zaza’s Kitchen style with kale, of course. I paired it with blackened salmon, because as Tabby says, that’s my business! If you don’t eat fish, the salmon can be replaced by chicken, or no meat is perfectly fine too. It’s so good, that the flavor is there even without the salmon. Once you make this one, you’ll never look at salad the same...Enjoy!
Ingredients
2 tsp soy sauce
⅓ c water
¾ c nutritional yeast
⅓ c grapeseed or avocado oil)
4-5 garlic cloves
Cayenne pepper
8 cups Curly kale, destemmed and washed
1-2 large carrots, shredded
1 cup cucumber, thinly sliced
1 avocado, sliced
1 cup grape tomatoes, halved
Recipe:
Make dressing: Add garlic cloves, nutritional yeast, water,oil, pinch of cayenne pepper, and soy sauce to blender. Blend until smooth. If you’d like the dressing thinner, add more water!
Plate: Add 1 c dressing to kale and toss with tongs until kale is coated. Next, top with cucumbers, avocado, and tomatoes, and carrots on top of kale. Store dressing in a air tight container in the fridge.
