Protein Packed Kale Salad Recipe

Protein Packed Kale Salad

2018-02-12
  • Servings : 2 dinner sized servings
  • Prep Time : 35m
  • Cook Time : 25m
  • Ready In : 40m

Who says you can’t get enough protein in a vegetarian or vegan meal? This salad is packed with high quality plant protein from the lentils, chickpeas and tofu. It is a very satisfying and highly nutritious meal with lots of protein, fibre, vitamins A C K, iron and many other phytonutrients.

This recipe makes 2 generous sized dinner portions or 3 smaller ones. Each serving contains approx. 25 grams of protein.

Read more about plant-based protein here: Who says you can’t get enough protein in a vegetarian or vegan meal?

Protein Packed Kale Salad

Ingredients

  • 4 to 6 stems of kale, any kind (washed and dried)
  • 10 to 12 medium sized mushrooms (washed and quartered)
  • 10 to 12 brussel sprouts (cut into halves)
  • 1 cup cooked whole lentils
  • 1/2 cup canned or roasted chickpeas
  • 1/2 package firm tofu (I used Soyganic smoked tofu)
  • 1 Tbs dijon mustard
  • 2 Tbs avocado or extra virgin olive oil
  • 2 to 3 Tbs balsamic vinegar
  • Salt & pepper
  • Balsamic glaze (optional)
  • Sweet Thai chili sauce
  • Soy or teriyaki sauce

Method

Step 1

Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.

Step 2

Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.

Step 3

With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.

Step 4

Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.

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Recipe Comments

Comments (2)

  1. posted by ARLENE FRANKS on February 13, 2018

    Do you have a substitute for the TOFU….

      Reply
    • posted by Parkash Bains on February 20, 2018

      I would just add more chickpeas and lentils. You can add some kind of cheese if you eat dairy.

        Reply

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