Dino-kale-icious Creamy Salad

INGREDIENTS

• 1/2 cup chopped or grated carrot
• 1/4 cup green beans, cut into halves
• 1 cup chopped dinosaur kale
• 1/4 cup sunflower seeds
• 1/4 cup Nutritional Yeast
• 1/4 cup hemp oil (or olive oil)
• Sea salt and black pepper (to taste)
• ½ cup From the Sea Guacamole (optional) - recipe below

 
DIRECTIONS

1. Whisk oil, salt and pepper to taste
2. Toss all veggies in dressing; add nutritional yeast and toss again, lightly
3. Transfer to serving plate
4. Add sunflower seeds to top
5. If you choose, add From the Sea Guacamole (see below) on top of salad

TIPS & NOTES

• Tip: Add a 1/2 cup of cooked quinoa for added protein and texture
• Notes: This salad is plentiful in B vitamins and is also calcium rich

​From the Sea Guacamole 

​INGREDIENTS

• 2 well-ripened avocados (pit and skin removed)
• 1 clove garlic, minced (or garlic powder used to your preference)
• 1/4 teaspoon sea salt
• 1/4 cup finely chopped kelp (optional)
• 1 small tomato, diced
• 2 scallions or 1/4 onion, minced
• 1/4 cup tahini
• 3 tablespoons brown rice miso paste
• Freshly squeezed juice from 1/2 lemon
• 1 jalapeño, stem removed and minced (optional)

 
PREPARATION

1. Mash avocados, add everything else and mash some more.  You can process everything in a food processor.

​TIPS & NOTES

• Tip: For a creamier guacamole, add a few spoons of Vegan Cream Sauce.
• Tip: Keep refrigerated in airtight container for up to 1 week.  It will naturally turn brown but is absolutely fine to eat.  You can store the pit in the container to help with some browning.

 
Great on crackers, tortillas, on tacos, in chili or in a wrap!