Kale Salad Bowl with Ginger Dressing
Ingredients
- Kale
- Boca spicy chik’n patty
- Beets
- Cucumber
Dressing
- 1 small avocado
- 1 tbsp nutritional yeast
- 1/4 cup fresh cilantro
- 1 spring onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 tbsp yellow mustard
- 2 tsp maple syrup
- Juice of 1 lime
- Zest of 1 lime (optional)
- Salt to taste
- 3/4 cup water
Preparation
Roast the beets until tender
Cook the Boca spicy chik’n patty according to package instructions and dice it
Massage the kale with a few tablespoons of dressing and some salt to soften it.
Assemble the salad by combining the massaged kale, diced chik’n patty, roasted beets, and cucumber in a bowl.
For the dressing: Add all dressing ingredients to a blender or food processor.
Blend on high speed until completely smooth.
If the dressing is too thick, add water 2 tablespoons at a time and blend again until desired consistency.
Chill the dressing in the refrigerator before using.
