Thursday, August 2, 2012
Original Recipe: Massaged Kale Salad
I can hear the voices in your head saying 'but, tempeh bacon is healthy' and yes, crazy head voices, it sure is... until you pan fry it in olive oil.
Is there a 12 step program for tempeh bacon addiction? Did I say that out loud?
So.... if you want it 100% raw, leave out the tempeh bacon. If you want it 100% healthy bake your tempeh bacon. (but it's damn good fried crispy in olive oil .. shhhhh... be quiet naughty head voices!)
I found a recipe online but when I started messing with it and adding things... it suddenly became my recipe.
Shelly's Massaged Kale Salad
Makes 2 entree salads or 4 side salads
8 oz of kale, stems removed and broken into bite sized pieces
1 small onion, very thinly sliced
2 carrots (or a couple handfuls of baby carrots), shredded
1 small avocado
6 cherry tomatoes (cut in half) or 3 small campari tomatoes (cut into 4)
8 slices temeph bacon, fried crispy (optional.. but not really)
2 tbsp water
2 tbsp apple cider vinegar
juice from one lemon (please use a fresh lemon)
1 1/2 tbsp nutritional yeast
1 tbsp dijon mustard
1 tsp tamari (or soy sauce)
1 tsp garlic powder
1/2 tsp smoked paprika
1/8 tsp salt
dash cayenne (if you want it to have a little spice to it)
In a large bowl, combine the kale, onions and carrots. Set aside
In a smaller bowl, combine the dressing ingredients and mix until smooth. (I used my Magic Bullet blender.) If you need to add an additional tablespoon of water, do so... you want it smooth and the thickness of a creamy salad dressing. No lumps! Not too thin!
Now... with your hand.. seriously.. the necessary tool here is your hand ... massage the dressing into the veggies ... making sure you massage it into each kale leaf. Use a swedish massage type effort.. not deep tissue! The acid of the vinegar and lemon juice and the fat of the avocado will soften the kale.
Let it sit for about 5 minutes before serving.
Plate the salad and top with tomatoes and tempeh bacon.. I know you're using it.