Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Raw Kale Salad with Vegan Basil Dressing, Strawberries, and Almonds Recipe
May 26, 2011 @ 11:51 AM
Posted by
Daily Value: 15%
Servings: 4
Low-Carb
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 304Daily Value: 15%
Servings: 4
Low-Carb
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 26g | 41% |
| Saturated | 4g | 18% |
| Trans | 0g | 0% |
| Carbs | 16g | 5% |
| Fiber | 5g | 20% |
| Sugars | 4g | 0% |
| Protein | 4g | 9% |
| Sodium | 369mg | 15% |
| Calcium | 133mg | 13% |
| Magnesium | 56mg | 14% |
| Potassium | 479mg | 14% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 4% |
| Vitamin A | 7933IU | 159% |
| Vitamin C | 95mg | 158% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 35µg | 9% |
| Vitamin E | 5mg | 26% |
| Vitamin K | 451µg | 563% |
| Fatty acids, total monounsaturated | 17g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Apples & Onions
A healthy and delicious dish that can accompany a pork sandwich or be served alone for lunch.
INGREDIENTS
For the dressing:
- 1 tablespoon shallot, minced
- 2 tablespoon red wine vinegar
- 10 grinds freshly ground black pepper
- ½ teaspoon sea salt
- ¼ cup basil
- 2 tablespoons Veganaise or mayonnaise
- 6 tablespoons extra-virgin olive oil
For the salad:
- 1 bunch kale, stems removed and leaves cut into ribbons
- Creamy Vegan Basil Dressing, to taste (above)
- 1 ½ cups fresh strawberries, quartered
- ¼ cup slivered almonds, lightly toasted
- ¼ cup fresh basil, cut into chiffonade
DIRECTIONS
For the dressing:
Combine all ingredients except olive oil in a food processor or blender. With mixer running, add olive oil in a slow steady stream until dressing is emulsified.
For the salad:
Wash and dry kale ribbons. Toss with basil vinaigrette 10-15 minutes before serving so kale has time to soften. Arrange on serving platter and then top with berries, almonds, and fresh basil just before serving.
Recipe Details
Makes ¾ cup dressing
Note: Dressing keeps in refrigerator for about a week.
Servings: 4
