angelaisraw: Kale Mushroom Salad with Walnut Crumble and Avocado Serves 2-4 Ingredients: 4-6 cups kale, chopped 6 shiitake mushrooms, thinly sliced 6 crimini mushrooms, sliced 1 raw shallot, sliced 1 tbsp olive oil 1 tbsp sesame oil 2 tbsp rice vinegar 1 tbsp tamari 2 tsp raw agave nectar or honey ¼ tsp red pepper flakes 1 tsp thyme 1 tsp garlic powder 2 tbsp sesame seeds, toasted 1 cup walnuts ¼ cup nutritional yeast ¼ tsp sea salt 1 clove garlic 1 tsp thyme 2 tbsp water (to facilitate blending) 1 avocado, sliced Directions: In a large bowl, combine kale, mushrooms, and shallot.  In a small bowl, whisk together olive oil, sesame oil, rice vinegar, tamari, agave nectar, red pepper flakes, thyme, garlic, and sesame seeds.  Pour dressing over kale mixture and toss to combine.  Set aside. For the walnuts, combine walnuts, nutritional yeast, sea salt, garlic and thyme in a food processor and process until finely chopped.  Add a couple Tbsp of water and pulse until it holds together in clumps. To assemble, place kale on a large plate, top with avocadoes and walnuts and serve! Angela says: I substituted red onion for the shallot, coconut aminos for the tamari, apple cider vinegar for rice vinegar, and skipped toasting the sesame seeds. I let the veggies marinade for an hour before adding the walnut crumble and avocado and serving. This is an incredibly flavorful dish I will be making again and again!

angelaisraw:

Kale Mushroom Salad with Walnut Crumble and Avocado
Serves 2-4

Ingredients:
4-6 cups kale, chopped
6 shiitake mushrooms, thinly sliced
6 crimini mushrooms, sliced
1 raw shallot, sliced
1 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp tamari
2 tsp raw agave nectar or honey
¼ tsp red pepper flakes
1 tsp thyme
1 tsp garlic powder
2 tbsp sesame seeds, toasted

1 cup walnuts
¼ cup nutritional yeast
¼ tsp sea salt
1 clove garlic
1 tsp thyme
2 tbsp water (to facilitate blending)

1 avocado, sliced

Directions:
In a large bowl, combine kale, mushrooms, and shallot.  In a small bowl, whisk together olive oil, sesame oil, rice vinegar, tamari, agave nectar, red pepper flakes, thyme, garlic, and sesame seeds.  Pour dressing over kale mixture and toss to combine.  Set aside.

For the walnuts, combine walnuts, nutritional yeast, sea salt, garlic and thyme in a food processor and process until finely chopped.  Add a couple Tbsp of water and pulse until it holds together in clumps.

To assemble, place kale on a large plate, top with avocadoes and walnuts and serve!

Angela says: I substituted red onion for the shallot, coconut aminos for the tamari, apple cider vinegar for rice vinegar, and skipped toasting the sesame seeds. I let the veggies marinade for an hour before adding the walnut crumble and avocado and serving. This is an incredibly flavorful dish I will be making again and again!