Summer Kale Salad with Beyond Meat Chicken-Free Strips & Lemon Basil Vinaigrette

Posted by on Jun 21, 2014 in Recipes | 0 comments

I’ve got a gorgeous garden growing on my patio that’s just bursting with kale and collards right now.  This year I planted red russian kale and I’m loving it.  The leaves are nice and tender, which means that you don’t need to massage it in a salad. And it has a mild, slightly bitter, slightly sweet flavor.  Plus, there’s nothing better than being able to take a few steps outside to pick a nice big, fresh bunch of it! I just clip as many leaves as I need at a time, so I can let the kale grow and produce a bountiful harvest. 

The salad recipe I’m sharing today is just pure deliciousnesses. I’ve used Red Russian Kale, but this would be great with curly kale, massaged in the dressing, or any other slightly bitter green you have on hand. The semi-dried cherry tomatoes add a burst of intense sweetness. When combined with crisp red peppers, creamy avocado, hemp seeds and some Beyond Meat Chicken-Free Strips for added protein, this is salad is a nutritional powerhouse. The bright lemon basil dressing just brings it all together perfectly.

Lemon Basil Vinaigrette
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 tbsps chopped basil
  2. 2 tbsps lemon juice
  3. 1 tbsp tamari
  4. 1 1/2 tsps apple cider vinegar
  5. 1 tsp coconut palm sugar
  6. 2 tbsps water
Instructions
  1. Blend all ingredients together and drizzle over dressing.
Notes
  1. You'll only need half of the dressing in this recipe for the salad. This dressing will have a strong flavor, but don't be tempted to dilute it. When it's on the salad, it will be perfect.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Summer Kale Salad
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 5 cups kale, chopped
  2. 1/2 cup semi-dried tomatoes
  3. 1 large sweet red pepper, chopped
  4. 1/2 avocado, cubed
  5. 10 strips of Beyond Meat Lightly Seasoned Chicken-Free Strips (or other vegan chicken)
  6. 1/2 recipe of Lemon Basil Vinaigrette
  7. 2 tsps hemp seeds
Instructions
  1. Dry fry Beyond Meat chicken-free strips in a pan on your stove-top, for just a minute on each side until they just start to brown and are warmed through.
  2. Once they are cooked, remove them from the pan and chop into 1-inch pieces.
  3. Combine the kale, semi-dried tomatoes, red pepper, avocado and chicken-free strips in a large bowl.
  4. Add vinaigrette and toss to combine. Make sure that everything is well coated with dressing.
  5. Dish into two plates and sprinkle hemp seeds on top.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I dried my heirloom cherry tomatoes in the dehydrator for about 18 hours, but you could also oven-bake them. Just cut them in half, place them on parchment paper on a baking tray, and bake them at 325 degrees Fahrenheit for about 45-50 minutes. If you don’t want to go to the trouble of doing that, use sundried tomatoes. If they are hard and chewy, you may want to rehydrate them a little by placing them in some hot water for a few minutes first. 

Doesn't this look delicious?

Doesn’t this look delicious?

I topped the salad with eggplant bacon, which I made using a recipe from one of my favorite-ever blogs, Choosing Raw. It’s totally optional, but just adds a little something extra!

 

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