The Leafy Cauldron

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Rubbed Kale Salad (Vegan, Gluten-Free, Soy-Free and Low Oil)

March 10, 2015 by theleafycauldron

Rubbed Kale SaladDon’t be scared, I still don’t believe in superfoods and I’m not here to sell you on the dubious miraculous qualities of the current hip foods. I am here to tell you that despite all you’ve heard, kale is delicious and that this here is my power lunch, my favourite lunch, my usual lunch. Sure, sometimes the supporting players are substituted, but its core remains the same. This salad fills me up, contains some of my absolute favourite things and comes together in a snap; which is totally necessary when you’re spending all day developing new recipes (and cleaning up the mess that comes with that). There are a few basics to getting a meal salad right and while I’m not ready to get into details right now (another day, another long post), you can definitely play with the textures to get somewhere you’re happy with. For more on kale, you can read my feature right here (x).

Rubbed Kale Salad Rubbed Kale SaladA few things: Whatever kind of kale you like or have, is going to be just fine. I buy a clamshell of already washed and torn mixed kale for the week. Use a really tasty balsamic vinegar, it’s part of what makes this worth the daily revisit. Your mango can be anywhere from not quite ripe to overly ripe. I find all variations thereof work very well . You want more vegetables? Go for it! Just make sure they’re sliced thin enough to not monkey with the toothsome quality of this salad. I like cucumber and very thinly sliced carrot, too.

Rubbed Kale Salad
Rubbed Kale Salad
Serves One
Prep Time: Five Minutes

2 handfuls kale, washed and torn into bite sized pieces
1/2 teaspoon extra virgin olive oil
1 teaspoon good quality balsamic vinegar, more to taste
Pinch of salt, freshly cracked black pepper and garlic powder
1 rib celery, sliced thin
1/4 mango, peeled and chopped
1/3 avocado, peeled and chopped
A few thin slices watermelon radish, or other radish such as daikon
1 tablespoon raw pumpkin seeds, or other seed or nut

In a medium bowl, drizzle olive oil and balsamic over kale. Season with salt, pepper and garlic powder. Dive right in with your hands and massage the kale until all the oil has been evenly distributed and the kale has started to soften, about a minute. Add the remaining ingredients, taste for seasoning and eat!

Rubbed Kale Salad

 

Filed Under: Uncategorized Tagged With: avocado, Easy, easy recipe, easy recipes, Gluten free, green vegetables, Kale, low oil, Lunch, mango, pumpkin seeds, salad, soy free, Vegan

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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