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There is a simplicity and balance to this salad that makes it one of those things you can eat multiple times a week and never tire of. Use the House Dressing (recipe below) to massage your kale, or, for a simpler version, just use a bit of sea salt, olive oil and lemon juice.
If you can’t find jicama, green apple or water chestnuts would be a nice substitute. You’re just looking for something both crunchy and juicy.
If you don’t feel like making your own tempeh bacon, Tofurky brand Smoky Maple Bacon Tempeh Strips are really good.
Ingredients (Serves 2)
12 cups (150 g) | chopped green kale, large stems and ribs removed |
1/2 cup | House Dressing (see below) |
4 slices | tempeh bacon (see below), cooked and cut into bite-sized pieces |
1/2 cup | jicama, julienned |
10 | grape tomatoes |
1/4 cup | Toasted Mixed Nuts (see below) |
2 tbsp | green onions, sliced |
1/2 | avocado, chopped |
Directions
House Dressing
Yields 1 3/4 cups (425 ml)
1⁄4 cup (60 ml) | water |
1⁄4 cup (60 ml) | apple cider vinegar |
1 tsp (5 ml) | freshly squeezed lemon juice |
1/2 tsp (2 ml) | raw agave nectar |
2 tsp (10 ml) | sea salt |
3/4 tsp (3 ml) | freshly ground black pepper |
3/4 tsp (3 ml) | tamari |
1/4 tsp (1 ml) | dry mustard powder |
1 | clove garlic |
1/4 cup (60 ml) | flaxseed oil |
3/4 cup (175 ml) | sunflower oil |
Directions
Tempeh Bacon
2 tbsp (30 ml) | smoked paprika |
2 tsp (10 ml) | garlic powder |
1/4 cup (60 ml) | tamari |
1/4 cup (60 ml) | apple cider vinegar |
1/4 cup (60 ml) | water |
1/4 cup (60 ml) | sunflower oil |
1/4 cup (60 ml) | pure dark maple syrup |
1 block (8 oz/250 g) | tempeh |
Directions
Toasted Mixed Nuts
1/4 cup (60 ml) | raw cashews |
1/4 cup (60 ml) | raw walnuts |
1/4 cup (60 ml) | raw pistachios |
1/4 cup (60 ml) | raw pecans |
Directions