Kale Salad with Avocado and Pumpkin Seeds
Dairy free
Gluten free
Lunch
No nuts
Plant based
Soy-free
Kale Salad with Avocado and Pumpkin Seeds
Dairy free
Gluten free
Lunch
No nuts
Plant based
Soy-free
min
portions
Preparation
1. Wash and chop the kale leaves, removing the tough stems. Massage the kale with your hands for 1-2 minutes to soften the leaves and make them more tender.
2. In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper.
3. In a large mixing bowl, combine the massaged kale, diced avocado, and pumpkin seeds.
4. Pour the dressing over the salad and toss everything together until evenly coated.
5. Sprinkle the nutritional yeast over the salad and toss again to combine.
6. Serve immediately, or store in an airtight container in the fridge for up to 3 days for meal prep.
Purchase ingredients
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