This recipe is salad at its best. The dressing combines savory soy sauce (low sodium), sweet agave nectar and refreshing lemon, which isn’t just delicious, but also tenderizes the kale leaves. A blended topping of toasted pecans and dried cranberries adds crunchy, chewy texture. This is sure to be your new lunchbox favorite.
Ingredients (Serves 6)
1⁄2 cup toasted pecans (or toast your own at home by baking for eight minutes on a cookie sheet at 300 degrees)
3 tablespoons nutritional yeast, divided
2 1⁄2 tablespoons olive oil, divided
3⁄4 teaspoon all-purpose seasoning, divided
1⁄2 teaspoon low-sodium soy sauce
1 pound fresh kale, stems removed, leaves finely chopped (roughly eight cups)
3 cloves garlic, minced
4 tablespoons lemon juice
1 tablespoon agave nectar
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup dried, sweetened cranberries
Directions
- Pour pecans into a food processor; chop until pea sized. Add 1 tablespoon nutritional yeast, 1 ½ teaspoons olive oil, ¼ teaspoon all-purpose seasoning and the soy sauce. Pulse until crumb-sized, pour into a bowl and set aside.
- Pour garlic, lemon juice, remaining 2 tablespoons of olive oil, remaining 2 tablespoons of nutritional yeast, agave, remaining ½ teaspoon of all-purpose seasoning and the pepper into your food processor. Pulse until ingredients mix.
- In a mixing bowl, pour your dressing over the kale, top with the pecan and cranberry mix. Serve and enjoy.
Nutrition Facts (per serving)
Calories per serving: 170; Fat: 11.4 g; Protein: 2.9 g; Sodium 24 mg; Fiber 2.8 g Carbs: 16 g; Sugar: 10.2 g.
From The Everything Guide to the MIND Diet: Optimize Brain Health and Prevent Disease with Nutrient-dense Foods.
