Lovely Lacinato

Thank you to everyone who commented on yesterday’s post.  I feel much better having gotten that off my chest…you guys are so wonderful and supportive.  No more whining from now on (yeah right…).

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Lovely lovely lacinato.  The deep green color is somehow so intriguing.  I think it’s easier to eat raw than regular kale too.  Pre-dressing it before meal time means it’s texture and flavors are perfect when I dig in.

This salad came together pretty quickly, but I had all the ingredients pre-made, so it does require some planning ahead.

Kale Krunch Salad

Ingredients:

  • 1 bunch lacinato kale
  • 1-2 large carrots, shredded (or a handful of matchstick carrots)
  • seitan
  • home-made tortilla chips (from 3 corn tortillas)
  • Bragg’s aminos & olive oil

Directions:

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Cut corn tortillas into triangles (or strips or whatever shape your heart desires) and bake according to instructions here.

Meanwhile, de-stem kale, and rip into bite sized pieces.  Toss with Bragg’s aminos and olive oil.  The amount of each is up to you, but I use enough to make sure every leaf is glistening with dressing.

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Add carrots and chopped seitan and toss.

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Then add with hot chips.  Salty & yummy.

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Get your kale krunch on.

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Comments (2)

  1. shopping discount glasses frames

    The green vegetable is like a chinese cabbage! Very healthy recipe. Good!

  2. Janie

    I swear, whatever I saw you eating in the last post I automatically want to eat for my next meal… you have quite a talent.

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