Kale is a difficult vegetable to enjoy due to its rough texture and odd flavor that resembles the dollar weeds thriving in my back yard. Sauteeing or transforming them into kale chips are great alternatives, but nutrients for kale are at its peak when eaten raw, but the problem lies there… I’ve eaten kale salads but the plethora of toppings and dressing to mask the weed-like flavor defeat the purpose of eating kale in the first place. However, healthy fats, vegetables, and dressings can can easily turn the high fiber vegetable into a decadent, protein-packed meal that’ll have you wanting for more. I experimented with ingredients I had at home and whipped up a delicious kale salad that is definitely one for the books. Topped with avocado, pumpkin seeds, roasted brussels sprouts, soy protein, and an almond butter dressing, I seriously think even non-salad lovers would enjoy the flavors and health benefits of this magnificent bowl.

---

Green Goddess Salad (Vegan)

yield: 2 servings/bowls

Ingredients:

For the salad:

• 1/2 stalk kale, stems removed, leaves roughly chopped
• 1 small avocado
• 3 tbsp. pumpkin seeds
• 8 large brussels sprouts, each one vertically cut into threes
• 2 tbsp. olive oil
• 1 tsp salt, 1/2 tsp. black pepper to taste
• 1 oz. soy protein like tempeh or tofu, I used a homemade soy product

For the dressing:

• 1/4 c. almond butter
• 1 tbsp lemon juice
• 1/4 c. unsweetened warm almond milk OR warm water
• 1 tsp honey
• salt to taste

Instructions:

1. Preheat the oven to 375 F.
2. Toss the brussels sprouts with oil, salt, and pepper and bake in the oven for 30 min, turning the sprouts every 5-7 min.
3. Pan fry the soy protein with salt or soy sauce.
4. Whisk the dressing ingredients together and pour on top of the kale in a large bowl. Use bare hands to massage the kale for approx. 2 minutes to soften the kale and infuse the flavors.
5. Toss the pumpkin seeds into the salad and combine.
6. After the brussels sprouts have been baked, top them onto the salad or toss them in, along with avocado and soy protein.

On my journey to consuming less meat, this salad makes it difficult to not consume meat. While I know that I will never become full vegetarian since my parents do not permit it, it has been 2 weeks since I have eaten meat and it feels great. Additionally, kale is packed with fiber, iron, and has anti-inflammatory agents, so am definitely now a promoter of kale!