Tangy Summer Kale Salad
Prep time
Cook time
Total time
This summery salad is easy to make, light but filling at the same time, full of tangy goodness, all plant based, and the star of the show is a leafy green packed with antioxidants and fiber. Kale yeah!
Recipe type: Quick & Easy
Serves: 2-3 servings
  • 1 head of kale, washed and broken into bite-size pieces
  • juice from 1.5 small lemons
  • 2 small avocados, cubed
  • 2 tbsp nutritional yeast
  • 3 pinches of salt
  • a few sprinkles of garlic powder
  • 2 tbsp hemp seeds
  • 1 tbsp extra virgin olive oil
  • 1 slice of red onion, diced
  • 1 small tomato, diced
  • optional: 8 strips of Beyond Meat Lightly Seasoned Strips
  1. Place the kale, avocado and lemon juice in a large bowl. Use your hands to break up the avocado and massage it into the kale. It's gonna get a little messy but it's way easier to use your hands! It's okay if there's still some small pieces of avocado when you're done.
  2. Add salt, garlic powder, hemp seeds and nutritional yeast to the salad and mix. You can use a spoon for this :) Feel free to add more lemon juice or seasonings based on how tangy and savory you want it.
  3. Meanwhile, add some olive oil to a pan on medium heat. Place chicken strips in pan and saute on each side for 3-5 minutes until they brown a little. Remove and let cool.
  4. Cut the chicken strips into cubes and add to salad.
Recipe by Compassionate Women at http://compassionatewomen.org/tangy-summer-kale-salad/