Looking for a new twist on that chopped kale salad you adore? Try our Mexi-KALE Salad. We’ll chiffon fibrous kale leaves into delicately delectable ribbons, toss with sweet roasted squash, crunchy radishes, broccoli slaw + pumpkin seeds (pepitas), homemade vegan cotija cheese (or cheese of your choice), + black beans tossed in a creamy Avocado Chipotle Ranch Dressing!
Delivering 26g protein, 25g fiber, yet only 11g fat (0 trans fat), this is a vegan salad that truly eats like a complete meal!
You know we’re huge on using fresh ingredients wherever possible! However, in this recipe, we use dried herbs for 3 reasons:
- Dried herbs are more concentrated. Would have to use much larger quantities of fresh herbs to get same amount of flavor.
- Like veggies, herbs are mostly water. Adding this high quantity of fresh herbs would water down flavor.
- Increased lifespan of dressing. Manufacturers use boatloads of salt + preservatives in their dressings + sauces to increase shelf life. Because we make our healthier dressings without em, yup, they will always last less long than even in fridge. Fresh herbs start to decay more quickly, even when refrigerated, so hate to speed that process.
Happy Meatless Monday! ❤️ Chopped Kale Salad? Try our Mexi-KALE Salad! Delicate ribbons of kale, sweet roasted squash, crunchy radishes, broccoli slaw + pumpkin seeds (pepitas), vegan cotija cheese, + black beans tossed in a creamy Avocado Chipotle Ranch Dressing! A vegan meal that truly delivers muscle-building protein without the fat bomb! 26g protein, 25g fiber, only 11g fat!! . MEXI-KALE SALAD RECIPE! Click link in profile bio or go to: www.fitnessandfuel-la.com/2018/05/mexi-kale-salad
Squash. Preheat oven to 450 degrees. Line baking sheet with foil + if you have oven-safe rack place it atop foil. Place chopped squash in large microwave safe bowl. Toss in melted coconut oil. Sprinkle with freshly ground pepper. Toss again to coat. If time is not an issue, arrange squash on rack (on baking sheet) + place in center of oven. Bake 20-30 minutes or outside crisps with lightly browned edges (middle soft).
Quick Cook Solution? Cover squash in bowl with microwave safe plate. Microwave on high for 4 minutes until slightly tender. Transfer squash to wire rack lined baking sheet + bake in oven 10 minutes or until middle softens + outside crisps with lightly browned edges.
Salad. While squash bakes, prepare salad. To achieve the delicate kale ribbons in our photos, remove kale rib by sliding fingers down rib separating it from leaves. Discard ribs or chop into 2 inch bits to make crunchy snacks for Fido! Stack leaves atop each other + cut into thin ribbons. Add to large salad bowl. Add broccoli slaw. Slice radishes + add to bowl. Add chopped cilantro, pepitas, black beans + optional sheep milk feta or vegan cheese.
Avo Chipotle Dressing. Add all dressing ingredients to immersion blender jar + blitz until creamy. Add additional water as needed.
Sweet Lime Vinaigrette. In separate tiny bowl mix use fork to combine lime juice + stevia.
I find keeping these two dressing separate really makes the complementing flavors pop!
When squash is cooked, add it to salad. Top with dressings. Toss + DEVOUR!
Recipe yields 2 piggishly satisfying bowls!
NOW…WHAT TO DO WITH THOSE KALE STEMS?!!!
You’ve carefully stripped your kale leaf from rib/stalk, + chiffoned leaves into delicate ribbons for that yummy . . Now, what to do with those fibrous ribs? . Give it to your pup! Big guys can handle the stalk whole, or chop em into bite-sized bits to toss to pup as a treat. Seriously, we trained Mojo with these things! Way more nutritious than most of the processed #dogtreats. Plus, while an abundance of treats can back dog up, veggies actually help keep dog regular. Dogs love crunchy stuff! . Clearly, Mojo ❤️ his veggies! Huge fan of kale, , green beans, , , cauliflower, spinach, pretty much anything except celery or onion (last is on the danger list for too).