Shredded Kale & Blueberry Salad with Pecan Cheese
The pecan “cheese” in this recipe is a unique blend of toasted pecans, extra virgin olive oil, sea salt, and nutritional yeast. Because of its cheesy flavor, nutritional yeast makes a perfect dairy-free replacement for cheese. Lacinato kale holds up really well, so even if you prepare and dress this salad the night before, it will still have plenty of texture for lunch the next day. 3 Earthfoods per serving: ❤❤❤
Servings Prep Time
2servings 15minutes
Cook Time
5-10 minutes
Servings Prep Time
2servings 15minutes
Cook Time
5-10 minutes
Ingredients
Salad and dressing:
  • 1large bunch Lacinato (dinosaur) kale (washed and patted dry); stems removed and leaves chopped very fine
  • 1large garlic clove
  • 2tbsp. fresh lemon juiceyou can also use Lakewood Organic Pure Lemon Juice
  • 2tbsp. extra virgin olive oil
  • 1/4 tsp. Sea salt
  • 1/4tsp. fresh ground pepper
  • 1/2 cup fresh blueberries
Pecan “cheese”:
  • 1/2cup pecan halves, toasted
  • 1tbsp. nutritional yeastBragg or Red Star nutritional yeast are good options
  • 1/2tbsp. extra virgin olive oil
  • 1pinch Sea salt
Instructions
Salad and dressing:
  1. To toast pecans, you can use your toaster oven or toast in a 300° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
  2. Add garlic to a mini food processor and process until minced. Add remaining ingredients and pulse until blended. You can also mince garlic by hand and whisk all ingredients together in a small bowl if you don’t have a mini food processor.
  3. In a large bowl, add dressing to chopped kale and massage in with your clean hands for a minute or so. Mix in fresh blueberries and set aside.
Pecan “cheese”:
  1. Wash and dry food processor and add toasted pecans. Pulse until chopped into tiny pea-size pieces (or chop by hand and mix with rest of ingredients if no food processor). Add remaining ingredients and pulse a few times until crumbly. Be careful not to over-process.
  2. Add pecan “cheese” to salad and toss until combined. Refrigerate for 30 minutes or so until kale is softened a bit. Serve with a side of seared salmon or a toasted Goodseed burger!
Recipe Notes

Nutrition Facts per servingCalories: 450Total Fat: 37 g; Saturated Fat: 4 g; Sodium: 425 mg; Potassium: 765 mg; Total Carbohydrate: 25 g; Dietary fiber: 6 g; Net Carbohydrates: 19 grams; Sugar: 5 g (0 grams added sugar); Protein: 8 g