4 meal size servings + leftovers
  • 15 minutes
  • no waiting time

↠ Ingredients ↞

  • Lacinato kale, 2 bunches washed and torn into bite size pieces
  • Raw garlic, micro-planned or minced
  • Fresh lemon juice, 4 tablespoon
  • Organic virgin olive oil, 1/2 cup
  • Regular yellow mustard, 1 teaspoon
  • Anchovy paste or 1 can, 2 teaspoon
  • Worcestershire, 1 tablespoon
  • Hemp hearts, 4 tablespoon
  • Nutritional yeast, 2 tablespoon
  • Pepper to taste

↠ Method ↞

  1. Prep kale and set aside in a large mixing bowl–you are going to want some room to work with.
  2. Combine garlic, lemon, olive oil, mustard, anchovy paste, and Worcestershire.
  3. Pour dressing over kale. Massage in dressing to leaves until tender and well distributed.
  4. Sprinkle with hemp hearts and nutritional yeast. Add a few cracks of pepper if you like.

*Experiment with different varieties of kale or swap in the classic romaine lettuce or mix greens in its place, just omit the massaging process if you choose a softer leaf.
*Top it off with some crunchy baked chickpeas or wild salmon for protein.
*This salad and dressing are so versatile, you can add any other veggies you choose. I like to to add ripe avocado and cherry tomatoes.

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