Spicy Kale Salad with Avocado Ranch
A spicy kale salad topped with Nashville hot tofu nuggets, corn, tomatoes and topped with a creamy avocado ranch dressing. A hearty and delicious plant-based salad.
Equipment
Ingredients
- 1 batch Nashville Tofu Nuggets
- 6-8 cups finely chopped kale leaves, stems removed
- 2 corn cobs kernels removed
- 1 pint halved cherry tomatoes
- 2 ounces crumbled cheddar cheese
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/2 large avocado*
Avocado Ranch Dressing
- ½ cup milk of choice
- 1 tablespoon white vinegar
- 1/3 cup mayo of choice
- ½ large avocado*
- ½ teaspoon Dijon mustard
- 1 small garlic clove
- ½ teaspoon dried parlsey
- 1/4 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
Make the Dressing
- Combine the milk and vinegar and let sit for 5 minutes, until slightly curdled. This is your homemade buttermilk.
- Add the buttermilk mixture to the base of a mini blender along with the rest of the ingredients: mayo, 1/2 avocado, mustard, garlic, parsley, dill, salt and sugar. Puree until creamy, then adjust seasoning as desired. Set aside.
Make the Salad
- Add the kale to a large bowl along with 1/2 of the dressing. Using your hands, massage the dressing into the kale for a few minutes. The kale should start to wilt softly as the dressing becomes fully incorporated into the salad.
- Add the rest of the ingredients: the corn kernals, remaining cubed avocado, tomatoes, tofu, cheddar, and pumpkin seeds.
- Divide into four bowls, then top with the remaining dressing and enjoy!
Notes
*Use 1/2 of the avocado in the dressing and the rest, cubed for the salad
Nutrition
Serving: 1servingCalories: 433kcalCarbohydrates: 17gProtein: 18gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 14mgSodium: 550mgPotassium: 726mgFiber: 7gSugar: 5gVitamin A: 4062IUVitamin C: 64mgCalcium: 370mgIron: 4mg