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anti-inflammatory salad with kale
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5 from 4 votes

Blueberry Kale Salad With Pecan Cheese

Quick, easy kale salad that everyone will love
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 5 servings
Calories: 557kcal
Cost: $5

Equipment

  • mixing bowl
  • Food processor

Ingredients

For the dressing:

  • 1 lemon juiced
  • 1/2 cup apple cider vinegar
  • 10 ounces tahini
  • 3 tbsp coconut aminos
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1/4 cup-1/2 cup water depending on the thickness you like of your dressing

For the salad:

  • 10 cups kale
  • 2 cups blueberries

For the pecan cheese:

  • 1/2 cup pecans
  • 1 tbsp nutritional yeast

Instructions

  • Place all dressing ingredients in a food processor and blend until smooth. Then, add the dressing, kale, and blueberries to a bowl. Then, clean out the food processor and add in the pecans and nutritional yeast and blend for 20 seconds. Mix the salad together and serve. We like to allow the salad to marinate for hours prior to eating.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Nutrition

Serving: 1salad | Calories: 557kcal | Carbohydrates: 39g | Protein: 18g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Sodium: 277mg | Potassium: 1089mg | Fiber: 6g | Sugar: 7g | Vitamin A: 13467IU | Vitamin C: 181mg | Calcium: 302mg | Iron: 5mg