For the Salad:
1 bunch of stemmed and minced kale (approximately 4–5 cups), with the leaves removed.
1 cup cherry tomatoes, cut in half.
Sliced cucumbers, 1/2.
1/4 of a thinly sliced red onion.
1/4 cup of grated carrots.
1/4 cup finely chopped red, yellow, or orange bell peppers.
Mix in 1/4 cup of toasted almonds or sunflower seeds for extra crunch. A
For the dressing:
Extra virgin olive oil, 3 tablespoons.
Fresh lemon juice, 2 teaspoons (approximately 1 lemon).
1 minced garlic clove.
Dijon mustard, 1 teaspoon.
1 tsp. Agave nectar or maple syrup (for sweetness).
To taste, add salt and pepper.
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