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This recipes makes 3-4 servings depending on how you portion it out. I recommend serving it with tofu for additional protein.

Ingredients:

6-8 cups curly kale, stems removed and roughly chopped

1 small/medium shallot, thinly sliced

4-5 garlic cloves, minced

6 sun-dried tomatoes in oil, chopped

1½ avocados, diced

⅓ cup nutritional yeast (or more to taste)

Juice from 1 lemon

½ teaspoon cayenne pepper

Salt and black pepper to taste

Instructions:

Prep the kale: Remove the tough stems from the kale and roughly chop the leaves into bite-sized pieces. Rinse thoroughly and dry well using a salad spinner or clean kitchen towels. Place the chopped kale in a large salad bowl.

Prep the flavor enhancers: Mince the shallot and garlic cloves. Roughly chop the sun-dried tomatoes into small pieces and slice open the avocados.

Assemble Salad: Add the shallots, garlic, sun-dried tomatoes, avocado, nutritional yeast, avocado, and lemon juice to the bowl with the kale. Sprinkle the cayenne pepper, salt, and black pepper over the salad.

Gently toss all ingredients until well combined. Use your hands to massage all ingredients together for another minute to ensure the flavors meld and the kale continues to soften.

Finish and Serve: Taste and adjust seasonings as needed, adding more nutritional yeast, cayenne, salt, or black pepper according to your preference.

Enjoy this salad with protein (i.e., crispy tofu) and/or carbs (i.e., sweet potatoes, quinoa, etc.)