Kale Salad with Plant Based Nuggets

Dinner, Lunch, Vegan

I made a Kale Salad with Plant Based Nuggets.  I added grape tomatoes, chopped onion, and zucchini as some other key ingredients, and topped the salad with some delicious plant based nuggets and a creamy tahini dressing.  This is great to have for lunch or dinner.

Kale Salad with Plant Based Nuggets

1 Bunch of Kale, stemmed and roughly chopped
1 Pint of grape tomatoes, halved
1 Cup of thinly sliced cabbage
3/4 Cup of red bell pepper, chopped
1/2 Cup of zucchini, quartered
1 Package of plant based nuggets (as desired)
Garnish with chopped basil

Creamy Harissa Dressing:
1/4 Cup of tahini
1 Tablespoon of sugar free maple syrup
1/4 Cup of fresh lemon juice
1 Clove of garlic, minced
1 -2 Tablespoon of Harissa
2 to 3 Tablespoons of water for consistency
1/2 Teaspoon of Himalayan salt

-Prepare plant based nuggets according to directions on packaging and place in the oven.
-Combine the tahini, maple syrup, lemon juice, harissa and maple syrup in a small bowl and whisk until smooth. Add minced garlic, 1 tablespoon of water and salt and whisk again. You can add more water as needed. Set side.
-Assemble all the salad ingredients in a large bowl or serving plate. Add cooked plant based meat and dressing. Garnish with basil. Toss and Enjoy!


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