This is a recipe I got from a friend. I am a baker from India and I am not into this. I just loved this recipe so want to share this with you all. If you want to know more about baking classes in delhi you can contact startabakery.in and they might guide you in good manner. Coming back to this recipe, I adjusted some of the ingredients and instead of using Dinosaur Kale, I used three different types of kale: curly kale, swedish kale, and purple kale (harvest from our spring garden this year). My family likes it, so I thought of sharing it with you all.

Classification: Vegan
Good Source of fiber, protien, vitamins A to Z, and minerals

kale – 8 cups, finely chopped (2 medium bunches, de-stemmed)

garlic cloves – 3 to 5 large garlic cloves

fresh lemon juice – 1/2 cup

salt – 1/4 teaspoon or more to taste

pepper – 1/4 tsp (optional)

dried cranberries – 1 to 2 cups for garnish

roasted pecan (nuts) – 1 to 2 cups

nutritional yeast – 2 tablespoons

olive oil – 3 tablespoons

salt – 1/4 teaspoon or more to taste

Roast pecans in 300*F oven (150*c), for 8 to 10 minutes until fragrant of lightly brown.

Wash and drain kale greens thoroughly. Remove stems and chop leaves really fine.

Dressing preparation:

In a processor (or a blender) , process garlic until minced. Add lemon, oil, salt and pepper. Process to mix. Adjust ingredients to taste.

Pour dressing onto chopped kale greens, and toss until kale is well-coated.

Pecan parmesan Preparation:

In a clean processor, process pecan until they are crumble size (pea-size).

Add nutritional yeast, oil and salt. process until it’s a course crumb –not powder.

Sprinkle pecan parmesan all over kale. Garnish with dried cranberries. Enjoy your healthy, yummy Kale salad!