This salad and dressing couldn’t be simpler! The flavor though, is where it’s at. This recipe was inspired by a delicious kale salad here in Portland at Pixie Retreat. It isn’t the same salad, but the similarity lies in the umami dressing and the toasted sunflower seeds. It’s something that I crave on the regular, so it’s great to be able to quickly throw this together whenever the mood strikes.
This dressing is also delicious drizzled on grain and veggie bowls, used in place of a Cesar dressing on a romaine salad, and superb tossed with grilled vegetables. You can also make it on the fly or triple the recipe in a blender (or use a stick blender), and keep it in your fridge for a week. I honestly make it every way, and it comes out great every time.
I’d love to hear if you give it a try. As soon as I upload the video to YouTube, I’ll add it below.
This dressing is super easy, low in fat and full of umami! Use it in place of your favorite dressing on salads or bowls.
2 tablespoons nutritional yeast flakes
2 tablespoons Bragg Liquid Aminos
2 tables apple cider vinegar
1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
Sprinkle of granulated onion (optional)
Freshly ground pepper, optional
1 smaller bunch of kale, washed, ribs removed and torn into bite-sized pieces
Toasted sunflower seeds
In a bowl, whisk together the nutritional yeast flakes, Bragg Liquid Aminos, apple cider vinegar, olive oil, garlic, granulated onion (if using), and freshly ground pepper. Whisk until smooth. You can alternately increase the recipe and use a stick or regular blender.
To make the salad, in a large bowl combine the kale ad rizzle with just enough dressing to coat. Toss or message well. Sprinkle with sunflower seeds, more cracked pepper (if desired), and serve.
This salad will keep in the refrigerator overnight (although it will be a softer salad).
Gluten-free + Vegan