Lemon Parmy Kale Salad
Serves: 6-8
Total Time: 30 mintes
FODMAP Rating: medium
I got this recipe from Larissa, one of our PlantWhys clients. Larissa got the recipe from Charity Morgan's Cookbook called Unbelievably Vegan. I adjusted the original recipe to make it oil free. Originally it calls for 1/2 cup of olive oil, and then 1/4 cup of water. I changed the oil to just water. Because of that, you can easily take out the second 1/4 cup of water, or just leave it in. It turns out great both ways!
Ingredients
Dressing
1/2 cup water
1/2 cup raw cashews (soaked)
1/4 cup maple syrup
zest of 2 lemons & juice of 4 lemons
3 garlic cloves, crushed
3 tablespoons nutritional yeast
2 teaspoons salt
2 teaspoons pepper
1/4 cup water
Salad
2 bunches kale
2 cups cooked quinoa
1 cup toasted almonds
1 cup dried cranberries
1/2 cup hemp seeds
Instructions
1. Cook quinoa according to package instructions.
2. While the quinoa is cooking soak cashews in boiling water.
3. Make the dressing by adding all dressing ingredients to a blender.
4. Make the salad by washing the kale and desteaming the kale and then chopping into smaller pieces.
5. Add the dressing to the kale and massage it together.
6. Add the toppings by adding 2 cups of cooked quinoa, 1 cup of toasted sliced almonds, cranberries and hemp hearts.
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