Paleo All Hail Kale Salad

I discovered Veggie Grill after living in Los Angeles for about a year. We don’t have this restaurant back in the Midwest, and I was a bit skeptical at first considering it is vegan. All my doubts were whisked away with a bite of the All Hail Kale Salad. I also love the buffalo wings! When I came across this Paleo copycat recipe of the kale salad, I knew immediately I had to make it. Just a warning there are a lot of steps to this recipe, but each is easy! I halved the dressing recipe and still had so much left over. I made a couple tweaks to the recipe. I used apple cinder vinegar in the place of coconut vinegar. Also instead of using the Trader Joe’s mango salsa, I whipped up my own combination with the remaining papaya from the dressing. I really liked the addition of green cabbage in this recipe. It adds a nice bite to compliment the sweetness from the dressing. 

Ingredients

Mango-Papaya Salsa

1 mango, diced

1/2 cup papaya, diced

1/4 cup red onion, finely diced

1/2 one lime, juice

Lime zest

Pinch of sea salt

Honey Glazed Walnuts and Pecans

2 Tbls honey

1/2 cup walnuts

1/2 cup pecans

1/8 tsp sea salt

Directions 

For the salsa, combine all ingredients in a bowl. Toss lightly together. Zest lime on top and store in the fridge until you are ready to serve. 

Recipe adapted from the Detoxinista.

Enjoy!

x vanessa