Warm Kale Salad
anna's cuisine
anna's cuisine
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  • 1 bundle of organic purple or green kale, stem trimmed and cut in strips.
  • 1 pint Fresh organic or inorganic Shiitaki mushrooms, washed and sliced
  • 3 cloves of garlic, minced
  • 8 whole roasted garlic, optional
  • 1/4 of medium purple onions, minced
  • a handful of fresh or frozen whole cranberries, cut in half or you can leave them whole
  • 1/2 cup whole pecans
  • 1/2 cup halves pecans
  • 1/2 cup cooked organic red or white quinoa
  • 1 cup cooked Japonica black rice
  • salt and pepper to taste
  • 1 small lemon, divided
  • 3 Tablespoons Avocado oil; divided
  • thinly cut raw organic medium firm tofu
  • Furikaki nori (just a combination of seaweed and sesame seeds) as garnish



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