Creamy Kale Salad Recipe - Plant-Based Nutrition

Creamy Kale Salad

A light yet satisfying meal, ideal for a summer lunch or whenever you fancy! If you have any leftover creamy peanut butter based dressing, it goes well in a veggie stir-fry or as a tofu/tempeh marinade. If you prefer a gluten free grain (instead of the wheat berries), I suggest using buckwheat.

*Serves 2

Ingredients

For the peanut butter dressing:

½ cup of peanut butter (I used crunchy)
2 tablespoons of tamari or soy sauce
2 tablespoons of apple cider vinegar
Juice of one lime
1 tablespoon of maple syrup
1 teaspoon of sriracha
2 minced garlic cloves
1 tablespoon of grated ginger

For the salad:

4 cups of chopped kale (I used cavolo nero kale)
1 cup of frozen edamame beans, thawed (can be defrosted in the microwave)
2 cups of cooked wheat berries (amounts to 1 cup uncooked) *For the wheat berries, soak them overnight and then boil for an hour (they cook for 35 minutes in a pressure cooker)
2 handfuls of pumpkin seeds
2 handfuls of dried cranberries
2 tablespoons of milled flax or hemp seeds

Method

Mix all the dressing ingredients in a bowl until smooth. Add in a dash of water if you want to make it slightly runnier (I like it thicker myself!)
Put all the salad ingredients in a large bowl, add in your desired amount of dressing and mix well.

*Refrigerate any left-over dressing. It should keep for up to 5 days.

Creamy Kale Salad