Kale Romaine Almond Crumble

AlmondSalad_Feature

The salad is the staple of the plant-based diet. The media, with their many advertisements, has engrained in our minds the idea that healthy eating is tantamount to choosing a salad instead of grabbing a meal full of saturated fats. This idea, however, is not unjustified as increasing your intake of green leafy veggies can do wonders for your body. Not only are they rich in phytochemicals, vitamin C, potassium, magnesium, folic acid, and dietary fiber but they also act to reduce the risk of heart disease and certain types of cancer. These are undoubtedly super foods that we should be eating. But how do we make it tasty? After all, eating a bowl of green leafy veggies by themselves will not supply all your needed nutrients. My reply to that is that it’s all about the combination; it’s about what you choose to complement the greens. There’s no right way or wrong way because we all are different. We all like different sights, smells and tastes. So I’ve chosen to share with you a combination that works for me – The Kale Romaine Almond Crumble.

Ingredients

Bed of Veggies

  • 1 cup chopped kale
  • 1 cup chopped romaine lettuce
  • 1 small to medium carrot, shredded
  • ⅛ tsp. celery seed

Bbq Almond Crumble

  • 2 sun-dried tomatoes
  • ½ tbsp. olive oil
  • ½ tbsp. water
  • ½ tsp. maple syrup
  • ½ tsp. apple cider vinegar
  • ½ tsp. smoked paprika
  • ¼ tsp. cayenne
  • ⅛ tsp. salt
  • ¾ cups raw almonds
  • 1 green onion, chopped

Dressing

  • ⅓ cup raw cashews
  • ⅓ cup raw sunflower seeds
  • ¼ cup water
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 1 tsp. maple syrup
  • ¾ tsp. salt

Instructions

  1. Combine the kale and romaine, and then form a bed of greens on a plate. Top with shredded carrots and sprinkled celery seed.
  2. For the barbecue almond crumble, in a food processor, place sun-dried tomatoes, olive oil, water, maple syrup, vinegar, paprika, cayenne and salt. Process until a smooth paste forms. Add almonds and pulse to create a crumbly texture. Add green onion and pulse just a couple of times to combine. Place crumble mixture on top of the bed of veggies (breaking it up with your hands as needed). Top with a teaspoon of raw sunflower seeds, if desired.
  3. To create the dressing, add all ingredients to a blender and blend until very smooth. Place a large dollop on top of the salad. Refrigerate the rest for future use.

 

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Cynthia Moore
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Comments

    • Jackie M
    • November 9, 2016
    Reply

    My favourite salad. Every Monday-Wednesday for lunch.

    • Iris
    • November 9, 2016
    Reply

    This salad made me on happy vegetarian, thanks Cynthia.

    • Owen
    • November 9, 2016
    Reply

    Can someone hit me up with the calorie count?

    • Georgia
    • November 9, 2016
    Reply

    The combo of kale and romaine is 10/10 and not something I would have thought of. Might just add in a little iceberg or spinach.

    • May
    • November 10, 2016
    Reply

    @OWen let me know if anyone gets back 2 u

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