Vegan Bacon and Kale Salad with Crispy Garlic Chanterelles
Ingredients
- kale
- olive oil
- heirloom tomatoes
- avocados
- corn
- red onion
- vegan bacon
- purple basil
- za'atar tahini
Crispy chanterelle mushrooms
- 1 1/2 cups chanterelle mushrooms
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
Preparation
Massage the kale with olive oil to soften it.
Char the corn by grilling or sautéing it until slightly blackened.
Slice the avocados and chop the heirloom tomatoes, red onion, and purple basil as needed.
Prepare the crispy chanterelle mushrooms according to the following steps.
Assemble the salad in a bowl with massaged kale as the base, topped with heirloom tomatoes, sliced avocados, charred corn, crispy chanterelle mushrooms, red onion, vegan bacon, and purple basil.
Drizzle the salad with za'atar tahini and serve immediately.
Crispy chanterelle mushrooms
Thoroughly clean the chanterelle mushrooms and roughly chop them.
Heat 1 tablespoon avocado oil in a skillet over medium heat.
Add the chopped mushrooms to the hot oil.
Season with 1/2 teaspoon each of garlic powder, fresh thyme, smoked paprika, and sea salt.
Cook until crispy, about 5-7 minutes, then remove from heat.
