As the seasons change, it is always great to buy and eat fruits and vegetables in season. Here is a delicious, mouth watering creamy kale salad perfect for fall.
Eating Seasonally
Eating seasonally is not just a trend, it’s real and it makes so much sense. Aside from getting the best prices on your produce, eating seasonally means you are eating the fruits and veggies that are ripe and ready for this time of year. Meaning they grow in their natural environment, get all the proper nutrients while growing to give us the most delicious and nutrient dense crop.
In the fall season the fruits and vegetables we should be eating are beets, brussel sprouts, turnips, cauliflower, sweet potato, kale, spinach, mushrooms, garlic, ginger, green beans, collard greens, broccoli, potatoes, onions, cabbage, squash. Fall fruits include pumpkin, cranberries, apples, pears, persimmons, fig, pomegranate, and grapes. A lot of root veggies, earthy, grounding produce that are great in soups and stews for the colder weather coming. Notices a pattern of all the favorite thanksgining foods made with these fruits and veggies?
So today I want to share my creamy kale salad that is a meal in itself, or a great side dish. Its crunchy, and creamy and bursting with flavor. The creamy is from the rich and delicious avocado ranch from my cookbook Switch it up! and the crunch is from the kale, and kelp noodles. Have you tried kelp noodles? They are a great lo carb alternative to noodles made from kelp, a sea vegetable packed with nutrients. These are great with any salad, but especially great with this one. Hope you love it as much as I do. Happy Cooking!
Don’t miss out on other great recipes from the blog:
Recipe: Creamy Kale Salad
Creamy Kale Salad
A hearty, delicious autumn salad that is nutrient dense and bursting with flavor.
Ingredients
- Salad
- 1 bunch of dino/lacinato kale
- 1/2 a bag of kelp noodles
- 2 small carrots sticks or shredded
- 2 green onions chopped
- 1 red bell pepper
- 1/2 cup cashews chopped
- Dressing ( avocado ranch from Switch it up! Pg 20)
- 1/2 avocado
- 1/2 vegan mayo
- 1/2 cup almond milk
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp dill
- 1/4 tsp garlic powder
- 1 tsp apple cider vinegar
Instructions
- Start by making dressing. Place all ingredients in a high speed blender and mix up until smooth. Set aside.
- For the salad, destem the kale and chop in small pieces, add in carrots, green onions and red peppers.
- Strain kelp noodles and rinse. The add them to salad. You can cut them up a bit if they are too long.
- Pour dressing on top and mix well.
- sprinkle chopped cashew nuts over top and enjoy.
Notes
Do not dress salad until you want to eat it. This way you can store it and eat it for several days without it getting soggy.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 151Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 345mgCarbohydrates 12gFiber 3gSugar 4gProtein 4g
Nutrition calculator is not 100% accurate as it is computer generated.