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Kale Pasta Salad

I’ve been enjoying this salad a lot this summer, so I thought I’d share the recipe with you all. I’ve said it before, but I take kale salad a lot for my lunch at work during the week, and throwing in a little pasta definitely is a nice addition. It’s like the best of both worlds, if you can understand what I mean. I also topped this salad with some raw pistachios for a slight bit of crunch. As always, you can add whatever veggies you have on hand. Avocado’s and Cherry Tomatoes are really nice additions and Parmesean Cheese, if you’re not Vegan.Β 

Recipe:Β  Serves 2 – 3

Ingredients:

The Salad:
2 – 3 cups of Kale (cleaned, taken off rib, and cut into bite size pieces
1 – 2 cups of Pasta (cooked your choice)
1/2 cup of Carrots (shredded)
1/2 cup of Red Cabbage (thinly sliced)
1/2 cup of Shelled Edamame (I use the frozen kind, and run warm water over them to defrost them, but you can cook them according to the package, if you choose.)

Toppings:
1/4 cup of raw Pistachios (roughly chopped)

The Dressing:
2 tablespoons of Nutritional Yeast
2 tablespoons of Olive Oil
1 clove of Garlic (minced)
The juice from one Lemon
1/4 teaspoon of Sea Salt
1/4 teaspoon of Ground Black Pepper
1 pinch of Red Chili Flakes (optional)


Instructions:

In a big bowl lightly mix together the ingredients for your salad and in a small bowl, mix your dressing ingredients together, then pour in your dressing and mix that in as well. Then top with pistachios. I made these a little fancy and put them into cabbage cups, but you can certainly opt out for that. *smile*


Serve and enjoy!

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