I love all Kale Salads and this one was especially deelish. Not everyone is into sea vegetables, but this dressing manages to be chockfull of them without anyone being the wiser, super healthy goodness! They add such a great saltiness to this already super creamy dressing.
Kale Caesar with Marinated Portobello Mushrooms
2 heads of Kale
Chop up or tear pieces of Kale. Massage the dressing into the kale with your hands and top with mushrooms. Yum! Enjoy 🙂
Avocado Sea-sar Dressing (vegan, almost raw, gluten free, soy free)
Recipe from choosingraw.com
Yields over 1 cup
1 large Hass avocado
1 tsp vegan Worsterchire sauce
1/4 cup nutritional yeast
Juice of two large lemons
3 tbsp mellow white miso
1 small clove garlic
1 tsp spirulina
1 tbsp nori, kelp, or dulse flakes (or a mix of all three, which is what I used)
3/4 cup water (or more if needed)
*2 tbsp olive oil (optional)*
Blend all ingredients in a high speed blender till smooth. The olive oil is totally optional, but it lends a little added creaminess and richness to the dressing.
Marinated Portobello Mushrooms
3 1/2 cup portobello mushrooms, sliced
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup agave
2 tablespoons Nama Shoyu or Tamari
2 tablespoons Herbamere
3 tablespoons herbs of choice – I used oregano and bail
Blend all ingredients except mushrooms for about 10 seconds. Place the marinade, along with mushrooms, in a large plastic container or zipped bag and seal well. Toss around until well coated. Refrigerate and let sit overnight, tossing to coat from time to time. Strain the mushrooms out prior to serving, but reserve the marinade to use as a salad dressing for another time.
Marisa's Healthy Kitchen 