Wilted Kale Salad w/ Tofu Steaks

Wilted Kale Salad

Course: Main Course, Salad
Cuisine: Vegetarian
Keyword: tofu


  • 2 quarts packed Kale, Preferably Russian or Lacinato stems removed + torn into bit size pieces
  • 1 cup mixed herbs any combination , parsley, cilantro, basil, dill ( easy on the dill) ripped up in large pieces
  • 1 carrot cut into thin strips or shaved with a vegetable peeler if shaved soak in cold water for a few minutes
  • 1 roasted or boiled beet peeled + cut into chunks
  • 1/2 red pepper or a few red radishes thinly sliced
  • 1/2 English cucumber sliced in half and than cut thinly on a 45 degree angle
  • 1 apple cored and sliced
  • 1/4 cup slivered toasted Almonds
  • Juice from 1/2 lemon and 1/2 lime
  • 1/4 to 1/3 cup olive oil
  • Pepper and a pinch of sugar


  • Instructions
  • Start out by tossing your kale with a little salt about 1 tsp and 1 Tbls of citrus juice.This will start the wilting process. While that’s happening assemble the rest of your ingredients. Now mix kale, herbs, beets, red pepper, cucumber and apple , add remaining juice , toss , drizzle in olive oil, some fresh ground pepper and sugar, toss. Top off with toasted almonds. Serve with my Tofu steaks recipe in website or as is .
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