With Australian Black Lime Dressing
Ingredients
- Australian Black Lime Green Goddess Dressing
1 tsp tamari
1 tbsp apple cider vinegar
1 heaped tbsp savoury yeast flakes
1/2 cup toasted cashews
1 clove garlic
1 handful basil
1 handful coriander
1 handful chives
1/2 avocado
Juice of 1 lemon
Juice of 1/2 lime
1 tsp Australian black lime pepper
1/2 tsp Australian black lime salt
1/4 cup water (or more if needed) - Salad
1 bunch kale, stems removed and leaves torn or finely chopped
1 tsp salt (for softening the kale)
1 cucumber, chopped
2–3 spring onions, thinly sliced
1/2 avocado, sliced or diced
Tamari roasted seeds (optional)
Greek feta or vegan feta, crumbled (optional)
Directions
- Place the chopped kale in a large bowl.
Add the salt and massage it through the leaves so they are evenly coated.
Set aside for at least 10 minutes to allow the kale to soften. - Meanwhile, add the tamari, apple cider vinegar, savoury yeast flakes, toasted cashews, garlic, basil, coriander, chives, avocado, lemon juice, lime juice, Australian black lime pepper, Australian black lime salt and water to a blender.
- Blend until smooth and creamy.
If the dressing is too thick, add a little more water until it reaches your desired consistency. - Add the cucumber, sliced spring onion and avocado to the kale and toss to combine.
- Pour the dressing over the salad and toss well.
Finish with tamari roasted seeds and a sprinkle of Greek feta or vegan feta if using.
Serve immediately.
Note: If you would like to prepare this salad ahead of time or eat it over a few days, skip salting the kale and instead chop it very finely. Combine the kale, cucumber, spring onion and avocado and store in the fridge. Keep the dressing and feta separate and add them just before serving.