Kale & Portobello Salad

Eat your veggies.

I know what your thinking… Ugh veggies only? It was brutal. I did miss having animal protein in my meals, but wow did I ever see results. I, in no way am I an advocate for being a vegan (sorry to the vegans out there), but I do encourage plenty of vegetables over other foods in your diet. And there are some delicious things you can make with vegetables that are just as good as a hamburger (ok, maybe not quite but close…). This Kale & Portobello Salad with Almond Ginger Dressing recipe from Among the Colors is top on my list for a vegetable only recipe. It’s full of so much flavor and protein and will fill you up!

Kale & Portobello Salad with Almond Ginger Dressing

Serves 4.

• 1 bunch of kale, finely chopped.
• 1 can chickpeas, rinsed and drained.
• 1 lb broccoli
• 1 avocado
• 1 cup pickled beets
• 2 large portobello mushroom caps
• 1 tablespoon sesame oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon tamari

For Almond Ginger Dressing

• 6 tablespoons of almond butter
• juice of half of lime
• 2 tablespoons apple cider vinegar
• 2 tablespoon tamari
• 2 teaspoons grated ginger
• 2 teaspoon raw organic honey
• 2 teaspoons miso paste (chickpea or light brown)

For salad, saute’ mushrooms in oil, vinegar and tamari for about 10 minutes over medium heat. Set aside to cool. Meanwhile steam the chopped broccoli for about 10 minutes as well. Build salads with kale first, followed by the rest of the ingredients. For the dressing, whisk all ingredients well before serving. Dressing keeps for a week in fridge.