This copycat recipe (shout out to Kale Cafe located in Daytona Beach) is a crowd pleaser even among those the profess to dislike kale.
Ingredients
- Baby kales leaves
- 1/2 ripe haas avocado
- 1 heaping tbsp chickpea miso
- 1 – 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp crushed red pepper flakes
- 2 tbsp peach vinegar (sub apple cider vinegar)
- 2 tbsp naturally balsamic condimenti (Delavigne’s)
- Optional garnish for color and crunch: shredded carrot, shredded beetroot, diced sweet onion, croutons…
Method
- Add all ingredients to a large bowl. With gloved hands firmly massage until well combined.
- Plate, garnish as desired and enjoy.
