Time: 45 Minutes
10 Item Recipe
Vegan & Vegetarian Recipe
2 bunches organic kale, stems removed, leaves cut into thin strips or chiffonade
2 Tbs. extra virgin olive oil
1 Tbs. apple cider vinegar
1 ½ tsp. sea salt, divided
1 cup whole pecans
¼ cup 100% maple syrup
2 Tbs. olive oil
¼ tsp. cayenne pepper
1 medium organic carrot, grated (½ cup)
2 organic green onions, cut thin on diagonal
2 Tbs. lemon juice
1 Tbs. grated lemon zest
1 Tbs. extra virgin olive oil
Pinch of sea salt
2 tsp. agave nectar
Put kale in large bowl, pouring olive oil, vinegar, and 1 tsp. course sea salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. Set aside to rest 30 minutes.
Preheat oven to 375°F. Line baking sheet with parchment paper. Toss pecans, maple syrup, oil, remaining ½ tsp. salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
Dressing: Mix together lemon juice, lemon zest, oil, and agave nectar in bowl. Season with sea salt and pepper to taste.
Add carrot, and green onions into kale mixture. Toss with Dressing. Garnish with pecans.
My favorite type of kale is the delicious long-leafed Lacinato kale,which works beautifully with this salad. If you cannot find this kind you can substitute any organic kale in for Lacinato kale.
Rubbing the kale down with salt, vinegar and oil really works wonders in the salad preparing its crisp rugged leaves into deliciouosly firm but tender leaves. The maple glazed pecans add such an incredible crunch to top of the layers of deliciousness.