Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Kale Salad with Fried Mushrooms

Kale Salad with Fried Mushrooms

Ingredients
0
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Diet Type: Ketogenic
Allergens: Avocado, Olives, Soy

Ingredients

For the mushrooms

  • 1 tsp extra virgin olive oil
  • 1 medium onion (sliced)
  • 4 pieces portabello mushroom (sliced)
  • 1 tbsp soy sauce

For the salad

  • 1 avocado (cut in cubes)
  • 2 tsps extra virgin olive oil
  • 12 lb kale (washed and stems removed)
  • 12 medium pomegranate (seeds)

For the dressing

  • 1 lime (juiced)
  • 1 tbsp soy sauce
  • 1 tbsp tahini

For the garnish

  • 2 tsps sesame seeds

Directions

  1. Heat up the olive oil for the mushrooms in a frying pan and fry the onions for about 5 minutes.
  2. Add the mushrooms and fry for an additional 5 more minutes, also add the soy sauce.
  3. Use a big bowl and mix the olive oil for the kale and heat up a frying pan.
  4. Stir fry the kale for 1-5 minutes (depending on your taste) and set aside.
  5. Use a small bowl to mix the dressing ingredients.
  6. Mix the rest of the salad ingredients in a big bowl and serve the salad on a plate or in a bowl with the mushrooms on the side.
  7. Sprinkle it with the dressing and add the garnish, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with shopping lists and nutritional information.

Find Out More!