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Kale Salad with Fried Mushrooms

Kale Salad with Fried Mushrooms

In my world, kale and avocado is the best vegan combo you can get. I love both vegetables and together they make a powerhouse of nutrients and flavour. I know it can get boring, especially because I overuse it. So, I have to stay away from the stir-fries, mix it up a bit and get more creative. That's how this kale avocado salad was born. 

The kale avocado salad we are making today is so much more than those two basic ingredients. We have a few different elements that make our perfect combo even better. The best part is you can easily find every ingredient in this recipe. 

Mushrooms are another of my favourite foods of all times. I really like how many different kinds there are and that you can use them in so many ways. You can consume them raw or cooked and on pretty much everything, from soups to stuffing, stir-fries, salads. You name it! 

In this case, the mushrooms go slightly fried with a bit of olive oil and some onions. After frying everything for about 5 minutes, add the soy sauce and let it simmer for a couple of minutes. All its flavours and aromas will really come out. 

Kale is packed with fibre, this makes it a bit hard to chew on when it's raw. For this reason, the kale will also get a quick stir in the frying pan. You can cook it as little or as much as you'd like, it comes down to your personal preference. Do you like your kale a bit crunchy or soft? Personally, I just toss it for a couple of minutes since I love crunchy veggies. 

Pomegranate seeds are the last ingredient of this kale avocado salad, this will add a bit of a sweet and tart flavour to the overall recipe. Other than adding nutrients to our dish, the bright ruby red colour makes any salad look absolutely stunning.

To finish it off we have a super simple dressing which brings together all the flavours of this kale avocado salad. It's made with lime, tahini and soy sauce, this combination adds subtle Asian tones to our delicious salad. 

I really like how this salad turned out, it is really light but packed with flavour and loaded with all the nutrients your body needs to be properly fuelled. It has about 16 gr. of protein and it is also a low-calorie meal. If you happen to miss the gym, this can definitely keep you on track. 

This is a recipe with no carbs, a decent amount of protein and a good load of healthy oils we can categorise it as a keto meal. We've previously discussed the benefits of the ketogenic diet and the challenges we face as vegans. 

So if you need more options to follow through, this is another quick and easy recipe that will keep you satiated for hours. Also check out our Spinach Keto Casserole with Almond Herb Crust for more keto recipes.

Ingredients
8
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!

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