There is still plenty of time left this summer for Oregon to hit 90 degrees and the thought of making comfort meals is unbearable. The Tuscan Kale Salad with Lemon-Shallot Dressing + Parmela was the perfect light meal during the heat wave. It is refreshing, light and tasty, especially with the savory and cheesy flavors from the gourmet vegan parmesan, Parmela. It is vegan, gluten-free and cholesterol-free. You can add raw nuts or avocado to the Tuscan Kale Salad for texture or creaminess (or both). The Lemon-Shallot dressing is made with the juice of lemons, shallots and seasonings
In this recipe, it calls for raw walnuts and diced avocado. You don’t have to use these ingredients, personally I like simpler ingredients in my kale salad. The Tuscan kale salad marries beautifully with citrus, raw nuts, sunflower seeds, apple, squash, crispy garlic slices, coconut bacon or caramelized onions. You can make a side salad or eat on its own as a dinner meal.
If you like hot and spicy foods, add dried chili flakes if needed.