Two Winter Salads…
Kale Mushroom Salad with Walnut Crumble and Avocado
Serves 2-4
4-6 cups kale, chopped
6 shiitake mushrooms, thinly sliced
6 crimini mushrooms, sliced
1 raw shallot, sliced
1 tablespoon olive oil
1 Tbsp sesame oil
2 Tbsp rice vinegar
1 Tbsp tamari
2 tsp raw coconut nectar
1/4 tsp red pepper flakes
1 tsp thyme
1 garlic clove, minced
2 tablespoons sesame seeds, toasted
1 cup walnuts
1/4 cup nutritional yeast
1/4 tsp sea salt
1 clove garlic
1 tsp thyme
2 Tbsp water
1 avocado, sliced
In a large bowl, combine kale, mushrooms, and shallot. In a small bowl, whisk together olive oil, sesame oil, rice vinegar, tamari, agave nectar, red pepper flakes, thyme, garlic, and sesame seeds. Pour dressing over kale mixture and toss to combine. Set aside.
For the walnuts, combine walnuts, nutritional yeast, sea salt, garlic and thyme in a food processor and process until finely chopped. Add a couple Tbsp of water and pulse until it holds together in clumps.
To assemble, place kale on a large plate, top with avocadoes and walnuts and serve!
Shaved Brussels Sprout and Pomegranate Salad
Serves 4
2 cups thinly sliced organic brussels sprouts
1 cup pomegranate seeds
1/2 cup toasted pecans
Dressing:
2 Tbsp walnut oil
1 Tbsp cider vinegar
2 tsp raw coconut nectar
2 Tbsp orange juice
1 Tbsp organic orange zest
sea salt to taste
1 tsp dried thyme
In a large bowl, combine brussels sprouts, pomegranate seeds, and pecans. In a small bowl whisk together dressing then pour over salad and toss to coat. Place in a serving bowl, and enjoy!
