Grace’s life-changing kale salad

Submitted by guest, Chef Barbara Ann

For the dressing…

1 teaspoon Braggs liquid aminos, or soy sauce

1-2 tablespoons Fresh lemon juice

1/2 teaspoon Apple cider vinegar

1 clove Garlic, minced

2 tablespoons Olive oil

1-2 tablespoons Nutritional yeast

Add all ingredients in order, to a small bowl and whisk to combine. The nutritional yeast will emulsify and thicken the mixture.

For the salad…

1 bunch Kale, destemmed and chopped (yielding about 5-8 ounces)

2-3 tablespoons Roasted Pepitas (pumpkin seeds), roughly chopped

Optionally, add red onion, steamed edamame, steamed beets or your favorite veggies

To assemble…

Add the chopped kale to a large salad bowl. Add half of the dressing and massage into kale with clean hands (this breaks down the toughness of the kale). Add any remaining vegetables with some additional dressing. Top with chopped Pepitas. Serve and enjoy. Try not to eat the whole bowl!

Submitted by guest, Chef Barbara Ann