Creamy Kale & Mushroom Salad by @deliciouslyella

20 min

4 servings

🌱

Pumpkin seeds

🌱

40 g

Sunflower seeds

🫒

4 tbsp

Olive oil

🫙

1 tsp

Ground cumin

🍄

200 g

Mushrooms

🥬

200 g

Kale

🍎

1 tbsp

Apple cider vinegar

🥖

2 slices

Sourdough bread

🧄

1 clove

Garlic

🥑

2

Avocados

🧂

Sea salt

🥜

60 g

Cashews

🥛

100 ml

Oat milk

🌼

2 tsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

0.5

Lemon

🫘

Tofu

  1. Heat

    Heat the oven to 180°C.

  2. Toss
    • Pumpkin seeds
    • Olive oil
    • Ground cumin

    Toss the pumpkin seeds and sunflower seeds on a baking tray with 1 tablespoon olive oil, sea salt, and ground cumin.

  3. Roast

    Roast for about 5 minutes until darkened and crunchy.

  4. Place
    • Mushrooms
    • Olive oil
    • Sea salt

    Place the mushrooms in a large frying pan over medium heat with a drizzle of olive oil and sea salt.

  5. Sauté
    • Mushrooms

    Let the mushrooms sauté while making the salad, stirring occasionally until golden brown.

  6. Place
    • Kale

    Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.

  7. Add
    • Olive oil
    • Apple cider vinegar
    • Sea salt

    Add 1 tablespoon olive oil, apple cider vinegar, and sea salt, then rub them into the kale leaves using your hands.

  8. Massage
    • Kale

    Massage the kale for about 1 minute so that it softens.

  9. Place
    • Sunflower seeds
    • Cashews
    • Oat milk

    Place all dressing ingredients in a high-speed blender and blend until smooth and creamy.

  10. Toast
    • Sourdough bread
    • Garlic

    Toast the sourdough bread, then rub it with the raw garlic clove and cut it into bite-sized chunks.

  11. Soften
    • Kale

    Rub the dressing into the kale, massaging it with your hands and letting it soften even more.

  12. Toss
    • Pumpkin seeds
    • Mushrooms
    • Sourdough bread

    Toss in the toasted seeds, mushrooms, avocado, and sourdough.

Creamy Kale & Mushroom Salad by @deliciouslyella

20 min

4 servings

🌱

Pumpkin seeds

🌱

40 g

Sunflower seeds

🫒

4 tbsp

Olive oil

🫙

1 tsp

Ground cumin

🍄

200 g

Mushrooms

🥬

200 g

Kale

🍎

1 tbsp

Apple cider vinegar

🥖

2 slices

Sourdough bread

🧄

1 clove

Garlic

🥑

2

Avocados

🧂

Sea salt

🥜

60 g

Cashews

🥛

100 ml

Oat milk

🌼

2 tsp

Dijon mustard

🧀

1 tbsp

Nutritional yeast

🍋

0.5

Lemon

🫘

Tofu

Preparation Steps

  1. Step 1/12

    Heat the oven to 180°C.

  2. Step 2/12

    Toss the pumpkin seeds and sunflower seeds on a baking tray with 1 tablespoon olive oil, sea salt, and ground cumin.

    🌱Pumpkin seeds
    🌱Sunflower seeds
    🫒Olive oil
    🧂Sea salt
    🫙Ground cumin
    🍳Baking tray

  3. Step 3/12

    Roast for about 5 minutes until darkened and crunchy.

    🍳Baking tray

  4. Step 4/12

    Place the mushrooms in a large frying pan over medium heat with a drizzle of olive oil and sea salt.

    🍄Mushrooms
    🫒Olive oil
    🧂Sea salt
    🍳Frying pan

  5. Step 5/12

    Let the mushrooms sauté while making the salad, stirring occasionally until golden brown.

    🍄Mushrooms
    🍳Frying pan

  6. Step 6/12

    Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.

    🥬Kale
    🥣Mixing bowl

  7. Step 7/12

    Add 1 tablespoon olive oil, apple cider vinegar, and sea salt, then rub them into the kale leaves using your hands.

    🫒Olive oil
    🍎Apple cider vinegar
    🧂Sea salt
    🥬Kale
    🥣Mixing bowl

  8. Step 8/12

    Massage the kale for about 1 minute so that it softens.

    🥬Kale
    🥣Mixing bowl

  9. Step 9/12

    Place all dressing ingredients in a high-speed blender and blend until smooth and creamy.

    🌱Sunflower seeds
    🥜Cashews
    🥛Oat milk
    🌼Dijon mustard
    🧀Nutritional yeast
    🫒Olive oil
    🍋Lemon

  10. Step 10/12

    Toast the sourdough bread, then rub it with the raw garlic clove and cut it into bite-sized chunks.

    🥖Sourdough bread
    🧄Garlic
    🔪Knife

  11. Step 11/12

    Rub the dressing into the kale, massaging it with your hands and letting it soften even more.

    🥬Kale
    🥣Mixing bowl

  12. Step 12/12

    Toss in the toasted seeds, mushrooms, avocado, and sourdough.

    🌱Pumpkin seeds
    🌱Sunflower seeds
    🍄Mushrooms
    🥑Avocados
    🥖Sourdough bread
    🥣Mixing bowl

Composition

Ingredients

Types

Seeds, Oil, Spices, Vegetables, Condiments, Grains, Bakery, Fruits, Nuts, Plant-based Milk, Seasoning, Soy Products

Ingredients

Pumpkin seeds, Sunflower seeds, Olive oil, Ground cumin, Mushrooms, Kale, Apple cider vinegar, Sourdough bread, Garlic, Avocados, Sea salt, Cashews, Oat milk, Dijon mustard, Nutritional yeast, Lemon, Tofu

Notes

Sunflower seeds (for roasting, for the dressing), Olive oil (for roasting the seeds, a drizzle for sautéing the mushrooms), Mushrooms (chopped), Kale (stems removed), Sourdough bread (good-quality, toasted), Garlic (raw), Sea salt (a sprinkle, plus additional salt mentioned in the method), Cashews (roughly chopped, for the dressing), Oat milk (almond milk or water may be used instead), Dijon mustard (smooth), Nutritional yeast (extra for sprinkling), Lemon (juiced), Tofu (extra protein addition mentioned in the voice-over)

Allergens

Sulphites, Gluten, Tree nuts, Mustard, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 32g, Fat: 35g, Fiber: 9g, Sugars: 4g

Nutritional Information

Minerals

Magnesium: 90mg, Potassium: 850mg, Iron: 3mg, Calcium: 120mg, Zinc: 2mg

Vitamins

Vitamin A: 420µg, Vitamin C: 60mg, Vitamin K: 400µg, Folate: 90µg, Vitamin E: 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Frying pan, Mixing bowl, Knife

Appliances

Oven, Blender, Toaster

Type

Type

Type Of Dish

Salad

Occasions

Everyday, Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Crisp-tender

Flavors

Savory, Creamy, Spiced, Nutty, Tangy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled salad : 1 day (store in an airtight container,avocado and croutons best added just before serving to avoid sogginess/browning), Cashew dressing (separate) : 4-5 days (store in a sealed jar or airtight container in the fridge), Massaged kale (undressed) : 2-3 days (store in an airtight container or bag in the fridge), Roasted seeds and croutons : 3-4 days (store at room temperature in an airtight container to keep crunchy)