In a small bowl, whisk together the dressing ingredients.
Place 1/2 of the kale in a large mixing bowl and top with a tablespoon of the dressing. Massage the kale until slightly wilted.
Heat a skillet on the stove at mid-high heat. Add coconut oil or avocado oil. Once hot, add in the other 1/2 of the kale. Cook until crispy, add sea salt. Here is Nutrition with Chelsea’s crispy kale recipe!
In another skillet, heat avocado oil, add sliced tempeh, and cool until golden brown.
Once kale is almost cooked, I like to add in the Palmini noodles. Cook until warm.
Add the rest of the salad ingredients, toss to combine. If slicing the avocado, reserve it until you’re done tossing and top the salad with it. Top with an extra squeeze of lemon and season to taste with salt as needed.
Store leftovers in an airtight container in the fridge. They’ll last 5-7 days.
3-4 cups raw kale, torn or sliced (can sub any other leathery green)
1 whole Avocado, diced or sliced
4 oz tempeh (half a package, usually), seared in a hot skillet with avocado oil and 1/2 inch diced (can substitute seared tofu, chicken, egg)
1/2 can of heated Palmini noodles (sub white beans)
1/4 cup sunflower seeds or pepitas
1 tablespoon hemp seeds
salt and fresh ground black pepper to taste
For the Dressing
1 tablespoon dijon mustard
1 tablespoon Olive Oil
Juice of half a lemon
1 tablespoon Apple Cider Vinegar