Kale Salad with Creamy Garlic Dressing and Fresh Heirloom Tomatoes

Hello! Anyone else in love with kale? It is full of vitamins and minerals. It has more iron than beef and more calcium than milk. It is great for salads, soups, and smoothies. It is such a versatile green. This recipe uses raw kale and pairs it with a delicious vegan creamy dressing and fresh summer heirloom tomatoes. I also like to top it with plant-based parmesan, croutons, and fresh ground black pepper. 

Ingredients

1 bunch destemmed dinosaur/lacinato kale

Creamy Garlic Dressing:
1/2 cup vegan mayonnaise (I use Veganaise)
juice from 1/2 a lemon
2 cloves of garlic, chopped finely
1 Tbsp olive oil
1 Tbsp raw sauerkraut brine
1 tsp dijon mustard
1/2 tsp sea salt

Vegan Parmesan:
2 cups almonds
1/4 cup nutritional yeast
1 tsp sea salt
1/4 tsp onion powder
1/4 tsp garlic powder

Other Toppings:
vegan croutons
fresh ground pepper
heirloom tomatoes

Directions

Creamy Garlic Dressing: 
Put vegan mayo, lemon juice, garlic, olive oil, sauerkraut brine, mustard, and sea salt in a salad dressing shaker. Shake well until combined. 

Vegan Parmesan:
Combine almonds, nutritional yeast, sea salt, onion powder, and garlic powder in a food processor. Process until crumbly. Store in an airtight container in the refrigerator until ready to use. 

Kale Salad:
Wash and destem kale. Cut into bite size pieces. Toss with creamy garlic dressing. Top with vegan parmesan, croutons, and black pepper. Serve with ripe heirloom tomatoes. Enjoy!

Notes:

This recipe makes one big salad or two small salads. If you want more, just double or triple the recipe.