Blueprint: Classic Kale Salad from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to

Name: Blueprint: Classic Kale Salad from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to
Total time: 20 min
Ingredients: 1 tablespoon olive oil (OF: omit); 2 tablespoons GF vinegar or citrus juice, plus more to taste; 2 bunches kale, stemmed and chopped into bite-size pieces; ½ cup (70 g) seeds or chopped nuts; Black pepper; ¼ cup (40 g) finely chopped red onion, or 2 scallions (white and light green parts), sliced; 2 cups (220 g) shredded or chopped mixed crunchy vegetables, such as bell peppers, beets, carrots, and celery; ¼ teaspoon dried herbs or spices such as thyme or ground cumin, optional; ½ teaspoon salt, plus more to taste; ¼ cup (30 g) dried fruit

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Kale salads are a staple for plant-based eaters, and these days you’re as likely to find them on salad bars as you are on upscale restaurant menus. Kale stands up to big flavors and it is sturdy...

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Ingredients

1 tablespoon olive oil (OF: omit)
2 tablespoons GF vinegar or citrus juice, plus more to taste
2 bunches kale, stemmed and chopped into bite-size pieces
½ cup (70 g) seeds or chopped nuts
Black pepper
¼ cup (40 g) finely chopped red onion, or 2 scallions (white and light green parts), sliced
2 cups (220 g) shredded or chopped mixed crunchy vegetables, such as bell peppers, beets, carrots, and celery
¼ teaspoon dried herbs or spices such as thyme or ground cumin, optional
½ teaspoon salt, plus more to taste
¼ cup (30 g) dried fruit