Crunchy Kale Salad Bowl
Who says GERD-friendly has to be bland. This salad has plenty of flavors and textures to be anything, but boring. And it will help boost your daily fiber intake, too!
Ingredients
- 2 cups kale chopped
- 1 cup carrots shredded
- 3/4 cup edamame
- 6 ounces tofu firm, sprouted
- 8 ounces mushrooms sliced
- 1/4 cup quinoa toasted
- 2.5 tablespoons olive oil
- 1.5 tablespoon coconut aminos divided
- 1 teaspoon ginger fresh
- 1/16 teaspoon sea salt
- 1 teaspoon peanut butter
- 1 teaspoon lemon zest
Instructions
- Toss kale, carrots and edamame in a large salad bowl. Set aside.
- Heat pan, add 1/2 tbsp olive oil and continue until it shimmers. Add mushrooms and saute over low heat until softened and browned. Let cool.
- Add 1/2 tablespoon coconut aminos to chopped tofu. Air-fry for abut 8 to 10 minutes or until outer crispness.
- Toss sautéed mushrooms and air-fried tofu into salad mixture.
- Garnish with toasted rice or quinoa.
- Create salad dressing: Whisk remaining 2 tbsp olive oil and 1 tbsp coconut aminos in a small bowl with sea salt, ginger, peanut butter, and lemon zest until smooth (or quadruple the recipe and use a handheld blender). Drizzle onto salad dressing.
- Enjoy!
Notes
To extend the dressing you can add a couple teaspoons of *pasta water -- yes, the water you've cooked your pasta in.
*Pasta water adds starch (and trace nutrients) as well as a hint of saltiness to thicken, smooth, or extend your sauces and dressings.