Salad, SpringTrudy Crane

Kale Spring Salad

Salad, SpringTrudy Crane
Kale Spring Salad

Kale Spring Salad

Preparation: 25 minutes

Cooking time: 25 minutes

Servings: 4


30 ml (2 tablespoons) of olive oil

1 package of 225 g. of firm tofu, torn into pieces

1 can of 540 ml chickpeas, rinsed and drained

4 medium carrots, peeled and cut into large pieces

4 medium beets, peeled and cut into large pieces

125 ml (1/2 cup) cashews

125 mL cup (1/2 cup) pumpkin seeds

15 mL (1 tablespoon) nutritional yeast

10 kale stalks, trimmed and torn to pieces

Salt and pepper, to taste


125 mL (1/2 cup) sunflower or avocado oil

60 mL (1/4 cup) lemon juice

15 mL (1 tablespoon) maple syrup

15 ml (1 tablespoon) sambal Oelek

15 mL (1 tablespoon) fresh ginger, finely chopped

15 mL (1 tablespoon) tamari sauce

15 ml (1 tablespoon) Dijon mustard

In a non-stick skillet, heat over medium-low heat 15 ml (1 tablespoon) olive oil with chopped tofu and chickpeas. Cook, stirring often for 20 minutes. Meanwhile, put the carrots and beets into the food processor to create a vegetable couscous. In another skillet, roast cashews and pumpkin seeds until dry. When they are well roasted, turn off the heat and add the rest of the olive oil and the nutritional yeast. Salt and pepper if desired.

To prepare the vinaigrette, pour all the ingredients into a Masson jar, cover and shake well.

Assemble plates, garnishing with vegetable couscous, kale leaves, chickpea mixture and tofu. Garnish with the nut and pumpkin seeds mixture and drizzle with vinaigrette.